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Molten Chocolate-Espresso Cakes

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“From Martha Stewart”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined.
  3. [Option: Add 1 tablespoon instant espresso powder to the mix, for a distinct coffee flavor].
  4. Beat in chocolate until just combined. Divide batter evenly among 6 muffin cups.
  5. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
  6. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

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