Bittersweet Chocolate Cakes with Espresso Cream

Bittersweet Chocolate Cakes with Espresso Cream
Photo by Romulo Yanes


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

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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