Bittersweet Chocolate Cakes with Espresso Cream

Ingredients

• 12 servings bittersweet chocolate fresh grated shaved
• 0.8 cup brown sugar dark packed
• 4 large eggs 
• 0.5 cup flour all-purpose
• 1 tablespoon granulated sugar 
• 0.5 cup heavy cream chilled
• 1 teaspoon espresso powder 
• 0.3 teaspoon rounded salt 
• 0.5 cup butter unsalted
• 0.5 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• microwave
• muffin liners

Directions

1. Preheat oven to 375°F and generously butter muffin cups.
2. Melt chocolate and butter in a metal bowl set over a pan of barely simmering water, stirring until smooth.
3. Remove bowl from heat and add brown sugar and vanilla, whisking until smooth.
4. Add flour and salt, whisking until just combined, then add eggs 1 at a time, whisking after each addition.
5. Divide batter among muffin cups and bake in middle of oven until a tester comes out with crumbs adhering, 12 to 15 minutes. Invert cakes onto a rack and cool 5 minutes.
6. Beat cream with espresso powder and sugar in a bowl with an electric mixer until it just holds stiff peaks.
7. Serve 6 cakes topped with cream.
8. · 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.
9. Whisk instant coffee into cream and let stand 5 minutes (to dissolve) before beating.