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CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM
 These individual soft-centered cakes are baked and served
in ovenproof mugs. (As an alternative, eight-ounce ramekins
or soufflé dishes can be used.)
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar
Preparation
Sift flour, cocoa powder, 5 teaspoons espresso powder, and
baking powder into medium bowl. Place butter in large bowl;
add both sugars and whisk until well blended. Whisk in eggs
1 at a time, then vanilla and almond extracts. Whisk in dry
ingredients. Divide batter among six 1-cup ovenproof coffee
mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate
chips. Gently press chips into batter. Cover and refrigerate
mugs at least 1 hour and up to 1 day.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium
bowl; whisk until peaks form. Chill up to 1 hour.
Position rack in center of oven and preheat to 350° F. Let mugs with batter
stand at room temperature 5 minutes. Bake uncovered until cakes are puffed
and crusty and tester inserted into center comes out with thick batter attached,
about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped
cream and serve.
Makes 6 servings.
Bon Appétit
February 2002
Epicurious Food © 2003 CondéNet Inc. All rights reserved.
RICE PUDDING WITH CHAI
Chai tea spices — ginger, cinnamon, cardamom — flavor
this delicious pudding.
Ingredients
5 cups whole milk
1 cup arborio rice (about 6 1/2 ounces) or medium-grain white rice
2/3 cup sugar
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
Unsweetened whipped cream
Preparation
Stir milk, rice, sugar, and salt in heavy large saucepan over
high heat until sugar dissolves and mixture comes to boil.
Reduce heat to medium-low and gently simmer uncovered until
pudding is thick and rice is tender, stirring frequently, about
45 minutes. Mix in ginger and spices. Spoon warm pudding into
bowls; top with dollop of cream and serve.
Makes 6 servings.
Bon Appétit
February 2002
Epicurious Food © 2003 CondéNet Inc. All rights reserved.
CHOCOLATE-ESPRESSO COOKIES
Because they contain so little flour, these cookies have a
chewy, brownie-like texture.
Ingredients
6 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
2 large eggs
3/4 cup sugar
2 1/4 teaspoons instant espresso powder
2 1/4 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts
Preparation
Preheat oven to 350°F. Mix flour, baking powder and salt
in small bowl. Stir bittersweet chocolate and butter in heavy
large saucepan over low heat until melted. Remove from heat.
Using electric mixer, beat eggs, sugar, espresso powder and
vanilla in medium bowl until well blended. Stir egg mixture
into warm chocolate mixture. Stir in dry ingredients. Stir
in chocolate chips and chopped walnuts.
Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets,
spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft
inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes.
Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store
cookies in airtight container at room temperature.)
Makes 30.
Bon Appétit
July 1997
Epicurious Food © 2003 CondéNet Inc. All rights reserved.
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