Mini molten lava cakes

by

MAKES 4

6 ounces semisweet chocolate

3 large eggs

½ cup sugar

6 ounces unsalted butter, diced

½ teaspoon instant espresso grounds

½ teaspoon cinnamon

1/3 cup all-purpose flour

1 teaspoon grated orange zest

Confectioner’s sugar, for garnish

Ice cream, optional

Preheat oven to 350 F. Butter four ramekins and set aside on a shallow baking or cookie sheet.

In a medium bowl, melt chocolate in microwave or over a boiling pan of water. While chocolate is melting, in another medium bowl, whisk together eggs and sugar until the mixture takes on a light yellow color, and set aside. To the melted chocolate add butter, espresso and cinnamon and mix until butter is completely melted. Stir chocolate, slowly and continuously, into the egg mixture and mix until smooth. Add flour and zest and mix thoroughly.

Divide mixture evenly into ramekins and bake in preheated oven for 12–15 minutes, or until outside is set and middle is still soft. Remove from oven and let rest for 5 minutes. Flip cakes onto small dessert plates and garnish with confectioner’s sugar. If desired, serve with a scoop of ice cream.

If the center is not as runny as you prefer, shorten cooking time by a few minutes. Even with a cooked center, the cake is very good to eat!

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