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Chocolate Molten Cakes
Total 35 mins, includes cooling time
Active 15 mins
Makes 4 servings
Ingredients
Directions
- Preheat the oven to 400°F. Spray four 6-ounce ramekins with cooking spray and place them on a rimmed baking sheet.
- In a medium, microwave-safe bowl, melt the chocolate and butter with the instant coffee and stir until the coffee dissolves and the ingredients come together. Let cool slightly, about 5 minutes. Whisk in the eggs and granulated sugar. Add the flour, vanilla extract, and salt, whisking just until the ingredients come together.
- Portion the batter into the prepared ramekins. Bake until the sides are set and the center of each is still a bit wet, 12 to 14 minutes.
- Meanwhile, portion 4 scoops of ice cream on a plate and set back in the freezer.
- Once the cakes are out of the oven, let stand for 1 to 2 minutes, then carefully flip each cake onto its own plate, and remove the ramekin. Dust the tops with powdered sugar and top each with a pre-portioned scoop of ice cream. Serve immediately.
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