I picked up this really cute silicon baking pan in the shape of 6 mini hearts (hey, it was only $3 in the dollar section at Target so I couldn’t pass it up!) and have been waiting for the right recipe to try it out. This recipe for Molten Mocha Cakes is the perfect Valentine’s treat as it makes only two perfect little cakes!
These rich chocolate cakes have a melty smooth surprise when you cut into them: a gooey chocolate center that runs out over your plate! The espresso powder in the batter makes for a very rich, deep chocolate flavor that is not too sweet. All the embellishment these little cakes need are a light dusting of powdered sugar and they are ready to eat. Here is how you can make your own.
You can find the recipe here. This recipe is super easy, the key to the molten center is to not over-bake the cakes.
The recipe calls for two six ounce ramekins but I used silicon heart shaped baking cups instead. If you use silicon baking cups, lightly spray them with Pam, place cups on a baking sheet and set aside. Preheat oven to 400 degrees.
Place butter and chocolate (I used Sharffen Berger Semi Sweet Chocolate Baking Chunks) in a microwave safe bowl and heat at 20 second increments, stirring after each 20 seconds until completely melted and smooth. Set chocolate aside to cool slightly.
In a small bowl (I used a measuring cup – much easier to pour finished batter into baking cups), whisk together egg, egg yolk, powdered sugar, espresso powder and salt.
Add the chocolate mixture and whisk to combine (I strained this entire mixture to make sure it was smooth and lump-free). Add flour and whisk until just combined.
Pour batter into prepared pan and bake for 10-12 minutes. Start at 10 minutes then check with a toothpick: 1/2 inch in from the edge should come out clean and the center should come out wet. Do not over-bake or the centers will not be molten!
Let cool on a rack for 10 minutes to firm up a bit then invert onto plate. My cakes popped right out of the silicon baking pan! Dust with powdered sugar just before serving.
Note: you can make the batter and fill the pans ahead of time and refrigerate until you are ready to bake. This recipe is also very easy to double or triple to make more cakes. Just add a few more minutes to baking time.
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