Easy Recipe Finder
Recipe Feeder
1 cup all purpose flour
0.75 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1.5 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1.5 teaspoons vanilla extract
0.25 teaspoon almond extract
4.5 oz tablespoons semisweet chocolate chips
-
1 cup chilled whipping cream
3 tablespoons powdered sugar
=Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 table spoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day
Combine cream, powdered sugar and remaining 1 teaspoon espresso pow der in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350 F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Topped with espresso whipped cream and chocolate shavings.
These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
0.75 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1.5 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1.5 teaspoons vanilla extract
0.25 teaspoon almond extract
4.5 oz tablespoons semisweet chocolate chips
-
1 cup chilled whipping cream
3 tablespoons powdered sugar
=Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 table spoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day
Combine cream, powdered sugar and remaining 1 teaspoon espresso pow der in medium bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350 F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Topped with espresso whipped cream and chocolate shavings.
These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
Last edited by a moderator:
