Friday, August 17, 2012

Molten Mocha Cake - Coffee Recipe!

*Recipe courtesy of Folgers

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1/2 cup butter
  • 3 large egg yolks
  • 3 large eggs
  • 1 (15.8 oz.) package Pillsbury® Double Chocolate Premium Brownie Mix
  • 2 tbsps. strong brewed Folgers Classic Roast® Coffee
  • 12 fresh strawberries or 1 pint fresh raspberries
  • 12 fresh mint sprigs
  • 4 cups vanilla ice cream


    1. HEAT oven to 400°F. Spray 12 (2 3/4 x 1 1/4-inch) nonstick muffin cups with no-stick cooking spray. Combine chocolate chips and butter in medium microwave-safe bowl. Microwave on HIGH (100% power) 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.

    2. COMBINE eggs and egg yolks in large bowl; beat at high speed 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and coffee. Divide batter evenly into prepared muffin cups (cups will be full).

    3. BAKE 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes while preparing serving plates.

    4. DRIZZLE chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.

    5. High altitude (above 3500 ft.):

    6. ADD 1/2 cup flour to dry brownie mix. Bake at 400°F 14 to 16 minutes or until edges are set.

    7. *To make 1 cup of strong brewed coffee: Measure 1/3 cup of Folgers Classic Roast ground coffee and 1 1/3 cup cold water into a drip coffeemaker. Ticker

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