Molten Chocolate Cakes with Coffee & Rose
simple, decadent molten chocolate cakes with a gooey chocolate center, flavored with coffee & topped with a rose water whipped cream
yield: 4 mini cakes
Ingredients
Scale
- 1 stick (4 oz) unsalted butter, plus more for greasing
- ½ lb dark chocolate, roughly chopped
- 2 eggs
- 2 egg yolks
- ¼ cup + 2 tbsp granulated sugar
- 1 tsp espresso powder
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- ¼ tsp pure coffee extract
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- garnishes: rose petals + powdered sugar
for the rose water whipped cream…
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp rose water syrup
Instructions
- Preheat the oven to 450°F. Grease 4 (6 to 8 oz) ramekins well with butter. Set them on a sheet pan.
- In a double boiler, melt the butter and chocolate. Whisk until smooth and set aside. Add the eggs, egg yolks, sugar, espresso powder, and salt to a mixing bowl. Use an electric mixer to whisk on medium-high speed for 2 minutes. Mix in the vanilla and coffee extracts.
- Add the chocolate mixture to the eggs, plus the flour and cocoa powder. Use a regular hand whisk to combine. Whisk just until homogenous, trying not to overmix. Pour the batter into the prepared ramekins. Immediately bake for 12 minutes on the middle rack.
- Meanwhile, for the rose water whipped cream…add the heavy whipping cream to a mixing bowl. Use an electric mixer on medium-high speed to whisk the cream until foamy. Add the powdered sugar. Continue to whip until soft peaks form. Mix in the rose water.
- Prepare 4 plates. Use a kitchen towel to place a plate over top the ramekin and invert the cake out onto the plate (be careful not to burn yourself). Serve immediately with the whipped cream, powdered sugar, and rose petals over top.
Notes
Recipe method adapted from Food & Wine magazine.