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Ingredients

• 4 ounces  dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
• 2 tablespoons  unsalted butter, cut into chunks
• 1 tablespoon  granulated sugar
• 1 1/2 tablespoons  light cream
• 2 teaspoons  instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
• 1 tablespoon  light corn syrup
• 1 large  egg
• 2 tablespoons  canola oil
• 1 teaspoon  vanilla extract
• 1/8 teaspoon  salt
• 5 tablespoons  confectioners' sugar
• 3 tablespoons  all-purpose flour
• 1 tablespoon  unsweetened Dutch-process cocoa powder
• 1-3 teaspoons  very hot water

Description

Some Molten-cake Recipes Call For Simply Underbaking The Batter So The Middles Stay Lava-like, But Mini Cakes Get Done So Quickly It's Best To Give Them A Filling That Won't Set Up. These Rich, Mocha-flavored Morsels Are Guaranteed To Stay Moist A

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