Molten Chocolate Cups


3 ounces of chopped bittersweet chocolate

3 tablespoons of unsalted butter

2 teaspoons espresso powder

1/2 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

2 egg whites

1/2 cup unsweetened cocoa powder


Preheat oven to 350 degrees F.  Melt 3 ounces chopped bittersweet chocolate, 3 tablespoons unsalted butter, and 2 teaspoons espresso powder in a medium saucepan, stirring, over medium heat.  Off heat, whisk in 1/2 cup granulated sugar and 2 teaspoons vanilla extract.  Whisk in 3 large eggs and 2 egg whites one at a time.  Sift 1/2 cup unsweetened cocoa powder over top.  Whisk.

Divide among 6 (4 ounce) ramekins.  Bake until puffed, tops crack and edges are set but gooey, about 15 minutes.  Cool 1 to 2 minutes.  Dust with confectioners’ sugar.  Serve immediately. Serves 6.

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