These dense cakes get their moist texture from hot coffee, which is used to dissolve the chocolate into a thin syrup that gets added to the batter. The extra liquid lets you cut down on butter and eggs without sacrificing taste.
- 2 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 12 oz. bittersweet or semisweet chocolate, cut into small pieces
- 1 stick (8 oz.) unsalted butter, cut into pieces
- 2 cups strong, hot coffee
- 2 large eggs
- 2 cups sugar
- Confectioners’ sugar, for dusting
- Fresh raspberries, for garnish, optional
1. Whisk together flour and baking soda in large bowl. Set aside.
2. Combine chocolate and butter in medium heat-proof bowl. Pour hot coffee over chocolate-butter mixture, and stir until chocolate and butter have melted. Set aside until mixture is cool to touch.
3. Preheat oven to 375°F. Line 28 muffin pan cups with paper liners.
4. Beat eggs in large bowl with electric mixer until frothy; add sugar, and beat 1 to 2 minutes, or until mixture turns pale yellow color. Fold in half of cooled chocolate mixture, then half of flour mixture. Repeat with remaining chocolate mixture and remaining flour mixture. Fill prepared muffin pan cups three-quarters full, and bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in muffin pan, then unmold, and cool completely on wire rack.
5. Dust with confectioners’ sugar, and garnish with berries, if using.
- Serving Size: Makes 28 cakes
- Calories: 225
- Carbohydrate Content: 34 g
- Cholesterol Content: 33 mg
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 7 g
- Sodium Content: 53 mg
- Sugar Content: 22 g