Chocolate coffee molten cakes

I simply love half-baked chocolate cakes. And to be honest, they top the list of my favourite desserts. Hot out of the oven, the cakes’ molten centres will make any mouth water. This is my go-to dessert when I am having guests over and I find myself short on time.

Not only are they ready in a flash, chocolate molten cakes offer a little bit of comfort with every decadent bite. I have made this classic dessert countless times in a whole range of variations. The chocolate-coffee version here is the one I like best by far. The coffee aromas heighten the sublime taste of the fruit from the cocoa tree. You’re going to love it!

Preparation

  1. Preheat the oven to 425°F (220°C). Generously butter 4 ramekins. Place the chocolate chips and butter in a microwave-safe bowl. Heat in the microwave for 1 minute to melt the mixture. Remove and stir until the texture is smooth. Mix in the instant coffee.
  2. In another bowl, mix the eggs and egg yolks. Whisk in the melted chocolate mixture, sugar, flour and cocoa, mixing until the texture is smooth. Divide the batter between the 4 ramekins.
  3. Place the ramekins on a baking sheet (to make moving them easier). Cook in the oven for 11 to 12 minutes. The cakes should still be soft in the centre when you take them out.
  4. Run the tip of a knife along the inside of the ramekins (to make them easier to turn out). Immediately turn the cakes out onto plates. Serve with a scoop of vanilla ice cream if desired, and enjoy!

Ariane Paris

Quebec, Quebec

A number of years ago, I had to deal with the reality of being lactose intolerant. The most sensible solution was to cook for myself.

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