熔化巧克力浓缩咖啡蛋糕
由于种种原因，这些小蛋糕是我们新的甜点。它们快速而简单（尽管它们看起来并不好看），它们非常适合公司或者只要你需要巧克力修复（几乎每天下午）。为它们提供简单的食物，或者加上一点点的甘纳许和一些开心果或（我们最喜欢的）片状海盐.
资料来源：Martha Stewart Living，2015年2月
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由于种种原因，这些小蛋糕是我们新的甜点。它们快速而简单（尽管它们看起来并不好看），它们非常适合公司或者只要你需要巧克力修复（几乎每天下午）。为它们提供简单的食物，或者加上一点点的甘纳许和一些开心果或（我们最喜欢的）片状海盐.
资料来源：Martha Stewart Living，2015年2月
预备
产量
27.04.2023 @ 16:13
These small cakes are our new dessert for various reasons. They are quick and easy (although they dont look very pretty), and they are perfect for company or whenever you need a chocolate fix (almost every afternoon). Serve them with simple food, or add a little bit of ganache and some pistachios or (our favorite) flaky sea salt. Recipe source: Martha Stewart Living, February 2015. 40 minutes, 20 minutes, makes 6. Ingredients: 4 tablespoons unsalted butter, room temperature, plus more for tins; 1/3 cup sugar, plus more for tins; 8 ounces bittersweet chocolate, coarsely chopped; 1/3 cup all-purpose flour; 1 tablespoon instant espresso powder; 1/4 teaspoon coarse salt; 3 large eggs; 1 teaspoon pure vanilla extract; ganache glaze (optional). Directions: 1. Preheat oven to 400 degrees. Brush 6 standard muffin cups with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring until smooth. Cool slightly. 2. In a bowl, whisk flour, espresso powder, and salt. With a mixer, beat sugar and butter on medium-high until light and fluffy. Add eggs one at a time, beating well after each addition; mix in flour mixture. Beat in vanilla and chocolate. 3. Divide batter among prepared cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 8 to 10 minutes. Cool cakes 10 minutes in tin on a wire rack; remove from tin. Cool completely on rack. Spread ganache over cakes; serve.