Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Molten Chocolate-Espresso Cakes 3.6 (100) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 23, 2020 Rate PRINT Share Close Photo: Yuki Sugiura Prep Time: 20 mins Total Time: 40 mins Yield: 6 These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt. Ingredients 4 tablespoons unsalted butter, room temperature, plus more for tin ⅓ cup sugar, plus more for tin 8 ounces bittersweet chocolate, coarsely chopped ⅓ cup all-purpose flour 1 tablespoon instant espresso powder ¼ teaspoon coarse salt 3 large eggs 1 teaspoon pure vanilla extract Ganache glaze (optional) Directions Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool. In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate. Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve. Originally appeared: Martha Stewart Living, February 2015 Rate It PRINT