Ingredients
Source Epicurious
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
Method
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 tablespoons chocolate chips. Gently press chips into batter.
Cover and refrigerate mugs at least 1 hour and up to 1 day.
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.
Top hot cakes with small scoop of ice cream and serve.
No comments:
Post a Comment