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Molten Chocolate Espresso Cakes
Molten Chocolate Espresso Cakes
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Prep Time:
15 minutes
Total Time:
30 minutes
Indulge in decadent chocolate espresso cake with vanilla ice cream. Made deliciously easy with Original Bisquick® mix.
Ingredients:
  • Unsweetened baking cocoa
  • 6 oz bittersweet chocolate, chopped
  • 3/4 cup butter or margarine, cut into pieces
  • 2 teaspoons instant espresso powder or instant coffee granules
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups powdered sugar
  • 1/2 cup Original Bisquick™ mix
  • Vanilla ice cream, if desired
Instructions:
  • Preheat the oven to 450°F. Grease 6 (6-oz) custard cups with butter and sprinkle with cocoa, then place them on a 15x10x1-inch pan.
  • In a 2-quart saucepan, gently melt the chocolate and 3/4 cup of butter over low heat, stirring occasionally. Once melted, remove from heat and mix in espresso powder, vanilla, and cinnamon for a flavor boost.
  • In a spacious bowl, whisk together eggs and powdered sugar using an electric mixer on low speed, making sure to scrape the sides occasionally, until the mixture is well combined. Slowly incorporate the chocolate mixture on low speed, followed by the Bisquick mix, beating until fully blended. Portion the batter evenly into custard cups.
  • Bake for 10 to 12 minutes until the edges are firm and the centers are slightly soft with puffed and slightly cracked tops. Allow to cool for 3 minutes.
  • To serve, gently loosen sides of cakes by running a small knife or metal spatula around the edges. Then, invert a heatproof serving plate over each cup, flip it over, and remove the cup. Dust with extra powdered sugar if desired, and enjoy warm with a scoop of ice cream.

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