Name: Bittersweet Chocolate Cakes with Espresso Cream
Cook time: 15 minutes
Total time: 35 minutes
Yield: Makes 12 individual cakes
Ingredients: 6 oz bittersweet chocolate (not unsweetened), chopped; 1 stick (1/2 cup) unsalted butter; 3/4 cup packed dark brown sugar; 1/2 teaspoon vanilla; 1/2 cup plus 1 tablespoon all-purpose flour; Rounded 1/4 teaspoon salt; 4 large eggs; 1/2 cup chilled heavy cream; 1 teaspoon instant-espresso powder; 1 tablespoon granulated sugar; Garnish: fresh raspberries and grated or shaved bittersweet chocolate; a muffin tin with 12 (1/2-cup) muffin cups

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Bittersweet Chocolate Cakes with Espresso CreamRomulo Yanes

There's enough espresso cream to top 6 cakes for a quick, elegant dessert. The leftover 6 are great to keep for snacks.

Cooks' notes:

· Chocolate butter mixture can be melted in a glass bowl in a microwave at 50 percent power 4 to 5 minutes. Stir until smooth before adding brown sugar and vanilla.
· If you can't find instant-espresso powder for the cream, you can substitute 2 teaspoons instant-coffee granules or powder. Whisk instant coffee into cream and let stand 5 minutes (to dissolve) before beating.

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