We found this recipe when poking around for a great coffee-inspired version of one of our favorite desserts, the fallen down chocolate cake. These were a great swap out, with their delicious mocha flavor and dense, creamy texture.
Start to finish: 1 hour (25 minutes active) Servings: 4
- 6 tablespoons Dutch-processed cocoa powder
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 ounce bittersweet or semisweet chocolate, coarsely chopped
- 1/3 cup all-purpose flour
- 1 teaspoons baking powder
- 1/2 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 3 tablespoons whole milk
- 1 tablespoon vanilla extract
- 1 large egg yolk, room temperature
- Pinch salt
- 3/4 cup weak coffee
- Adjust an oven rack to the middle position and heat the oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.
- In a medium bowl, combine 3 tablespoons of the cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.
- In a small bowl, whisk together the flour and baking powder.
- In another small bowl, combine 3 tablespoons of the granulated sugar, the remaining 3 tablespoons of cocoa and the brown sugar, breaking up any large clumps with your fingers.
- In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.
- Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.
- Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).