Molten Chocolate Espresso Cakes
Ingredients
- 4 tablespoons unsalted butter, room temperature, plus more for tin
- ⅓ cup sugar, plus more for tin
- 8 ounces bittersweet chocolate, coarsely chopped
- ⅓ cup all-purpose flour
- 1 tablespoon instant espresso powder
- ¼ teaspoon coarse salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Ganache glaze (optional)
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