A Decadent Dessert For Every Special Occasion

Milena Kukurekovic

Mocha Java Cakes

Do you know those desserts that make everyone go, “Wow!” when they bite into it? This is one of those desserts. It will be hard to have just one bite of this decadent dessert. The rich melted chocolate center and moist chocolate are beyond perfection for chocolate lovers. Since this dessert is formed into individual cakes, this mocha java concoction is perfect for dinner parties. With a thick dusting of powdered sugar, it mixes substantial chocolate with a delightful, dainty presentation on the plate. For chocoholics, this one can’t be beaten, and the fun liquid center gives added dimension to a moist, spongy exterior. Even the cook will have a hard time believing these take less than 45 minutes to assemble and bake.
Prep: 15 min., Bake: 16 min., Stand: 10 min. Yield: Makes 6 servings
 
 
 

Ingredients:

  • tablespoon butter
  • 1 cup butter
  • 8 ounces bittersweet chocolate morsels
  • 4 egg yolks
  • 4 large eggs
  • 2 cups powdered sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon instant espresso or instant coffee granules
  • Pinch of salt
  • Garnish: powdered sugar

 

 

How to make:

Step 1: Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

Step 2: Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and the mixture is smooth, whisking at 1-minute intervals.

Step 3: Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

Step 4: Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.

Step 5: Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around the outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

Step 6: Coffee Liqueur Java Cakes: Omit instant espresso. Prepare recipe as directed through Step Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/3 cup coffee liqueur. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Step 7: Orange Java Cakes: Prepare recipe as directed through Step Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in 1/4 cup orange liqueur and 1 tsp. orange zest. Proceed with recipe as directed, baking cakes 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Note: For testing purposes only, we used Grand Marnier for orange liqueur.

Step 8: Minty Mocha Java Cakes: Prepare recipe as directed through Step Chop 12 thin crème de menthe chocolate mints. Sprinkle center of batter in ramekins with chopped mints. Press mints into the batter gently just until submerged. Proceed with recipe as directed. Note: For testing purposes only, we used Andes Crème de Menthe Thins.

 

 

Chef's Notes

For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

  

Complementary Smarty Products: 


 
 
 

Party on, Smarties! With love Smarty had a Party

   

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