Oozing rivers of chocolate
Soft-centered espresso lava cakes with espresso whipped cream
Recipes from TODAY |
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Recipes from TODAY |
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Jan. 25 - There’s nothing like a warm, decadent dessert to put the finishing touches on any meal. The February issue of Bon Appetit magazine has several scrumptious selections guaranteed to heat up even the chilliest of winter nights. Bon Appetit Senior Editor Tanya Steel shares how to prepare one of those desserts, chocolate-espresso lava cakes with espresso whipped cream. Check out the recipe below.
Makes 6 Servings
INGREDIENTS
THESE INDIVIDUAL SOFT-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cups in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.
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Copyright © 2002 Bon Appétit magazine.
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