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Molten Chocolate Cake with Espresso Creme Anglaise
Description: Treat yourself and your loved ones to the decadent delight of Molten Chocolate Cake with Espresso Creme Anglaise, a dessert that perfectly balances rich chocolate flavors with a hint of espresso-infused creaminess. Indulge in the velvety texture of molten chocolate cake paired with the smoothness of creme anglaise for a dessert experience that’s sure to impress.
Recipe Category: Dessert
Keywords: < 30 Mins
Nutritional Information (per serving):
- Calories: 579.1
- Fat: 43g
- Saturated Fat: 25.2g
- Cholesterol: 324.5mg
- Sodium: 72.7mg
- Carbohydrates: 46.5g
- Fiber: 3.8g
- Sugar: 30.8g
- Protein: 10.5g
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 2 tbsp |
| Cocoa powder | 3 tbsp |
| Extra bitter chocolate | 3 oz |
| Eggs | 2 |
| Egg yolks | 2 |
| Sugar | 3/4 cup |
| All-purpose flour | 1 1/2 tbsp |
| Heavy cream | 3/4 cup |
| Espresso | 1/3 cup |
Instructions:
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Preheat Oven: Preheat your oven to 400Β°F (200Β°C).
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Prepare Molds: Grease the round molds with unsalted butter and dust them with cocoa powder, tapping out any excess.
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Melt Chocolate: In a double boiler, melt the extra bitter chocolate and unsalted butter until smooth.
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Prepare Batter: In an electric mixer, beat the eggs, egg yolks, and sugar until they become light and fluffy. Gradually stir in the melted chocolate and butter mixture until well combined. Add the all-purpose flour and mix until just incorporated.
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Fill Molds: Carefully spoon or pipe the batter into the prepared molds, filling each no more than halfway. Place the filled molds on a baking sheet.
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Chill Batter: Refrigerate the filled molds for a minimum of 20 minutes. The batter can be refrigerated overnight if you prefer to prepare it in advance.
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Bake: Bake the cakes for 7 to 9 minutes, or until the tops have developed cracks and the edges are set, but the centers remain soft and slightly gooey.
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Prepare Espresso Creme Anglaise: While the cakes are baking, prepare the espresso creme anglaise. In a bowl, whisk together the egg yolks and sugar until thickened and pale yellow.
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Heat Cream: In a small pot, warm the heavy cream over medium heat until it’s just about to boil.
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Combine Ingredients: Gradually pour some of the hot cream into the egg mixture while whisking continuously to temper the eggs. Then, pour the egg mixture back into the pot with the remaining cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
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Add Espresso: Stir in the espresso until fully incorporated into the creme anglaise.
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Chill: Refrigerate the espresso creme anglaise until you’re ready to use it.
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Serve: Once the cakes are done baking, remove them from the oven and carefully unmold them onto serving plates. Drizzle each cake with a generous amount of espresso creme anglaise.
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Enjoy: Serve the Molten Chocolate Cakes with Espresso Creme Anglaise immediately, and savor every rich, indulgent bite!
Whether you’re hosting a special dinner party or simply craving a luxurious dessert, this Molten Chocolate Cake with Espresso Creme Anglaise is guaranteed to satisfy your sweet tooth and leave you craving for more! Indulge in the luscious combination of warm, gooey chocolate cake paired with the creamy, espresso-infused anglaise for a truly unforgettable dessert experience.
