| By : Sumona Das ( Posted on :21 Apr, 2007 ) | Total Views : 444 | Previous | Next |
9Serves 6)
Ingrediants:
6 1-cup (250 mL) ovenproof ceramic coffee mugs, greased
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) unsweetened Dutch-process cocoa powder
5 teaspoon (25 mL) instant espresso powder
1 1/2 teaspoons (7 mL) baking powder
1 cup (250 mL) butter, melted
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed light brown sugar
4 eggs
1-1/2 (7 mL) teaspoons vanilla
1/4 teaspoon (1 mL) almond extract
3/4 cup (175 mL) semisweet chocolate chips
Topping:
1 cup (250 mL) whipping (35%) cream, chilled
3 tablespoons (45 mL) confectioner’s (icing) sugar
1 teaspoon (5 mL) instant espresso powder
Method:
In a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture. Divide batter among prepared coffee mugs (about 2/3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.
Topping:
In a medium bowl, combine cream, confectioner’s sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour. Preheat oven to 350°F (180°C). Let mugs with batter stand at room temperature for 5 minutes. Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes. Top hot cakes with espresso whipped cream and serve.
