Bittersweet Chocolate Cakes with Espresso Cream

Bittersweet Chocolate Cakes with Espresso Cream
Photo by Romulo Yanes


  • ¾ cup dark brown sugar
  • ½ teaspoon vanilla
  • 8 tablespoons unsalted butter
  • 4 large eggs
  • 1 teaspoon instant-espresso powder
  • bittersweet chocolate
  • 1 tablespoon granulated sugar
  • + 6 more ingredients
    • 9 tablespoons all-purpose flour
    • ½ cup heavy cream
    • ¼ teaspoon salt
    • fresh raspberries
    • 1 muffin tin with 12 (1/2-cup) muffin cups
    • 6 ounces bittersweet chocolate (not unsweetened)

Preheat oven to 375°F and generously butter muffin cups. Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth. Add flour and salt, whisking until just combined, then ...

View full recipe at Epicurious


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