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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Recipe Information
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)
- whipped cream or vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 220°C (425°F) and place a baking sheet inside to heat.
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.
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.
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.
Gradually fold the melted chocolate mixture into the egg mixture until fully incorporated.
Sift the flour into the batter and gently fold until no streaks of flour remain.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
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.
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.
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
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 186.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
