Gushing _Mocha Java-Lava Cakes

Mocha Java-Lava Cakes




1/4 cup heavy cream

1 teaspoon instant espresso powder

3 tablespoons butter

3 ounces semisweet chocolate, coarsely chopped

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

2 eggs (room temperature)

1/4 cup granulated sugar



Confectioners' sugar

Vanilla ice cream



Preheat oven to 400 degrees F.

Butter and flour four 6-ounce custard cups.

Mix cream and espresso powder in small saucepan. Bring

to simmering over medium-low heat, stirring to

dissolve powder. Add butter and chocolate. Stir until

melted and smooth. Remove from heat.

Stir in vanilla extract and flour.



Beat eggs and sugar in bowl on high until light and

fluffy, 2 minutes. Stir in chocolate mixture. Pour

into cups. Place in 9-inch square pan. Bake for about

12 minutes or just until cakes are set and

instant-read thermometer inserted in cakes registers

160 degrees F. With oven mitts, remove pan from oven.

Remove cups from pan. Let stand 1 minute.



Run small spatula around side of each cup. Invert

cakes onto individual dessert plates. Remove cups.

(Unmold immediately or cakes will stick.) Leave cups

over cakes to keep warm, if desired.

Dust with confectioners' sugar and serve with vanilla

ice cream, if desired.