Warm Mocha Truffle Cakes
Indulge in the ultimate dessert experience with these Warm Mocha Truffle Cakes, a decadent blend of rich chocolate and bold espresso flavors. Perfectly portioned into individual ramekins, these molten cakes boast a luscious, gooey center surrounded by a tender, soft outer layer. With just 15 minutes of prep and a quick 10-minute bake time, this recipe is surprisingly easy to make yet impressively elegant. The secret lies in the combination of semi-sweet chocolate, instant espresso powder, and a delicate folding technique for a light yet indulgent batter. Dust the ramekins with cocoa for added depth, and serve these mini masterpieces warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly irresistible finish. Perfect for dinner parties, date nights, or any occasion that calls for a touch of luxury, these mocha truffle cakes are bound to steal the show!
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Ingredients
- 170 grams unsalted butter
- 170 grams semi-sweet chocolate (chopped)
- 1 teaspoon instant espresso powder
- 2 large eggs
- 2 egg yolks
- 100 grams granulated sugar
- 40 grams all-purpose flour
- 1 tablespoon unsweetened cocoa powder (for dusting ramekins)
- 1 tablespoon butter (for greasing ramekins)
- 0 whipped cream or vanilla ice cream (optional, for serving)
Directions
Step 1
Preheat your oven to 220°C (425°F) and place a baking sheet inside to heat.
Step 2
Generously grease four 6-ounce ramekins with butter, making sure to coat the bottom and sides. Dust the ramekins with cocoa powder, tapping to remove any excess. Set aside.
Step 3
In a heatproof bowl set over a pot of simmering water, melt the butter and chopped chocolate together, stirring frequently until smooth. Remove from heat and whisk in the espresso powder.
Step 4
In a separate bowl, whisk the eggs, egg yolks, and granulated sugar together until the mixture is pale, thick, and slightly frothy, about 3-4 minutes.
Step 5
Gradually fold the melted chocolate mixture into the egg mixture until fully incorporated.
Step 6
Sift the flour into the batter and gently fold until no streaks of flour remain.
Step 7
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Step 8
Place the ramekins on the preheated baking sheet in the oven and bake for 9-11 minutes, or until the edges are set but the centers remain slightly jiggly.
Step 9
Remove the ramekins from the oven and let them cool for 2 minutes. Carefully run a knife around the edges of each ramekin to loosen the cakes.
Step 10
Invert each cake onto a serving plate and gently remove the ramekin. Serve immediately with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
| Serving size | (651.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3099.0 |
| Total Fat 237.0g | 0% |
| Saturated Fat 132.7g | 0% |
| Cholesterol 1160.8mg | 0% |
| Sodium 220.3mg | 0% |
| Total Carbohydrate 242.6g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 186.4g | |
| Protein 30.3g | 0% |
| Vitamin D 122.3IU | 0% |
| Calcium 224.4mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 1092.6mg | 0% |
Source of Calories