Desserts/molten mocha lava cakes

Serves: 12

Active Time: 15 minutes

Total Time: 25 minutes

From: Fresh January/February 2014

Ingredients

3 eggs

3 egg yolks

8 oz. bitter sweet chocolate, chopped

10 tbsp. unsalted butter

1/2 cup flour

1 1/2 cups confectioner sugar, plus extra for garnish

2 tsp. instant espresso powder

1 tsp. coffee extra

whipped cream, for garnish, optional

chocolate espresso beans, for garnish, optional

Directions

Step 1

Preheat oven to 425 degrees. Spray a 12 cup muffin tin with cooking spray.

Step 2

In a medium bowl whisk together eggs and egg yolks. Set aside.

Step 3

In a large sauce pan, melt butter and chocolate together over very low heat, stirring frequently. Remove from heat when melted, and stir until smooth.

Step 4

Add flour and confectioner sugar to chocolate and blend with a wooden spoon. Add reserved egg mixture and stir until smooth. Add coffee and espresso powder and blend. Batter will be thick.

Step 5

Divide batter among prepared muffin cups. Bake until edges are set but center is soft, about 8 minutes. Do not overcook - this is what gives these cakes the molten center. Run a knife around the edges of each cup and use a teaspoon to lift out and place on desert plates. Serve immediately. If desired garnish with optional garnishes.