Recipes : Molten Chocolate Espresso : Food Network

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Molten Chocolate Espresso
Recipe courtesy Tyler Florence

Ingredients
6 ounces excellent-quality bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 cup sugar
2 large eggs
1/2 cup heavy cream, plus 1 cup for whipping
1 teaspoon pure vanilla extract
Pinch salt
1/4 cup all-purpose flour
1 teaspoon espresso powder
Unsweetened cocoa powder, for garnish

Directions
Preheat the oven to 350 degrees F.

Melt the chocolate with the butter in the top of a double boiler; set aside to
cool. In an electric mixer with a paddle attachment (or by hand, with a spoon),
mix the sugar and eggs until lightened in color, about 1 minute. Pour in the
cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla,
and salt. Beat well, scraping down the sides of the bowl as you go. Add the
flour and mix just until blended. Divide the mixture between 4 (6-ounce)
oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of
the cup.) Put them on a baking sheet and bake for 30 to 35 minutes, just until
the tops begin to crack. Do not over bake (the top should be crisp but the
interior soft). Let them cool for about 15 minutes while you make the whipped
cream.

Dissolve the espresso powder in the remaining 1 cup of heavy cream, then whip the
cream until it forms soft peaks. Put a dollop of the flavored whipped cream on
each warm "cappuccino" and garnish with a dusting of cocoa. Serve warm.