Ingredients
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 6 teaspoon instant espresso powder or instant coffee powder
- 1 1/2 teaspoon baking powder
- 1 cup salted butter
- 1 cup sugar
- 1 cup golden brown sugar
- 4 cup eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 1/2 ounce semisweet chocolate chips
- 1 cup whipping cream
- 3 tablespoon powdered sugar
Preparation
Baking Directions:
THESE INDIVIDUAL SOFT-centered cakes are baked and served in ovenproof mugs.
(As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
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 cups 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 350F.
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.
