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Ingredientes
- 1 c. all purpose flour
- 3/4 c. unsweetened cocoa pwdr
- 6 tsp instant espresso pwdr or possibly instant coffee pwdr
- 1 1/2 tsp baking pwdr
- 1 c. (2 sticks) salted margarine, melted
- 1 c. sugar
- 1 c. (packed) golden sugar
- 4 lrg Large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 12 Tbsp. semi-sweet chocolate chips (about 4 1/2 ounces)
- 1 c. chilled Pareve whipping cream
- 3 Tbsp. powdered sugar
Direcciones
- These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-oz ramekins or possibly souffle dishes can be used.)
- Sift flour, cocoa pwdr, 5 tsp. espresso pwdr and baking pwdr into medium bowl. Place margarine in large bowl; add in both sugars and whisk till well blended. Whisk in Large eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1 c. ovenproof coffee mugs (about 1/3 c. in each). Top each with 2 Tbsp. chocolate chips. Gently press chips into batter. Cover and chill mugs at least 1 hour and up to 1 day.
- Combine cream, powdered sugar and remaining 1-tsp. espresso pwdr in medium bowl; whisk till peaks form. Refrigerateup to 1 hour.
- Position rack in center of oven and preheat to 350 F. Let mugs with batter stand at room temperature 5 min. Bake uncovered till cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 min. Cook cakes 5 min. Top warm cakes with espresso whipped cream and serve.
