Molten Chocolate Mocha Cake
- 1 2/3 oz chocolate
- 3 tbsp + 1 tsp butter
- 1 egg
- 1 egg yolk
- 1/2 c powdered sugar
- 2 tbsp + 2 tsp flour
- 1 vanilla bean (optional)
- 1/4 tsp espresso powder
Preheat oven to 450F. Butter 2 ramekins. In a small saucepan, melt chocolate and butter together over low heat, stirring constantly. Remove from heat.
In a medium bowl, whisk egg and egg yolk. Scrape seeds from vanilla bean into eggs if desired.
Add powdered sugar, chocolate mixture, flour and espresso powder.
Divide batter equally between 2 ramekins. (Up through this step may be made 1 day ahead. Cover and refrigerate. Let sit on the counter for 20 minutes before baking if refrigerated.)
Bake until cakes are set but center remains soft and runny, about 11 to 12 minutes. Remove from oven and run a knife around the edges to separate cake from dish.