MOCHA JAVA CAKE
Prepare in : 15 mins
Cook in : 30 mins
- 1 tablespoon butter
- 1 cup butter
- 8 ounces bittersweet chocolate morsels
- 4 egg yolks
- 4 large eggs
- 2 cups powdered sugar
- 3/4 cup all-purpose flour
- 1 teaspoon instant espresso or instant coffee granules
- Pinch of salt
- Garnish: powdered sugar
Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.
Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.
Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.
Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.
Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.
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