by Chef Jen Biesty of Shakewell
For the holidays or any special occasion, these Chocolate Espresso Pudding Cakes by Chef Jen Biesty of Shakewell, Oakland, can’t be beat. The single-serve cakes are irresistibly topped with whip cream created with a touch of Mr. Espresso’s Neapolitan Blend. Perfection!
Recommended Coffee MR. ESPRESSO NEAPOLITAN BLEND
INGREDIENTS
Cake
- 300 g (~5.3 oz) bittersweet chocolate (70%)
- 200 g (~10.5 oz) unsalted butter
- 1.5 teaspoons kosher salt
- 2 whole eggs
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3 oz espresso or about 1 shot of espresso
Whipped cream
- 2 cups heavy cream
- 3 Tablespoons sugar
- 1½ teaspoons espresso beans, finely ground
EQUIPMENT
- espresso machine or moka pot for brewing
- four 4oz. baking ramekins or silicon flex pans
DIRECTIONS
1 – Preheat oven to 325 degrees.
2 – Spray four 4oz. baking ramekins or silicon flex pans with baking spray.
3 – Melt chocolate, butter and salt in a large stainless steel bowl over a pot of boiling water, stirring periodically to mix thoroughly.
4 – In a separate bowl, whisk together eggs, egg yolks, sugar and vanilla until smooth. Add espresso to the egg mixture and continue to whisk to incorporate.
5 – Add the egg mixture to the chocolate mixture and whisk until it becomes shiny and thick. (Don’t worry if the mixture appears broken at first; that’s normal. Just keep whisking.)
6 – Fill ramekins until almost full (more than ¾ full).
7 – Bake for 18-20 minutes or until the edges are puffed and set, the top cracks and the center is still soft.
8 – While the cakes are cooling, whip cream, sugar and finely ground espresso on medium speed in a standing mixer with the whisk attachment until firm but fluffy.
9 – When cakes are cooled to room temperature, pipe on the espresso whipped cream.
10 – To garnish, dust with cocoa powder, cocoa nibs, or chocolate shavings.
Enjoy!