This is such a quick, easy gotta-have chocolate pleaser. And besides, who doesn't keep Semisweet chocolate in the house?!
Molten Mocha Cakes from EVERYDAY FOOD,Jan/Feb 2007, pg.48
serves 2 * prep time: 10 minutes * total time: 35 minutes
If you want to double or triple this recipe, just add 3 minutes or so to baking time.
2 T. unsalted butter, plus more for ramekins
1/3 c. confectioners' sugar, plus more for ramekins and serving
2 oz. semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 tsp. espresso powder (I substituted with cinnamon)
3 T. all-purpose flour
1. Preheat oven to 400. Butter two 6 oz. ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20 second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point, see tip below.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10-12 minutes (do not overbake). Cool 10 minutes on a wire rack. Runa a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
How to make ahead:
Cover ramekins with plastic wrap after step 2; refrigerate up to 1 day. Bake 14-16 minutes.