Ingredients
Key Ingredients
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Equipment Needed
- Spoon
- Oven
- Ramekins
Make It
Step 1
Preheat the oven to 425 degrees and prepare the ramekins*. Grease five 6oz ramekins with butter and dust with flour or Toll House® cocoa. Place on a baking sheet and set aside. In a large microwave-safe bowl, melt the dark chocolate with the butter. Stir until smooth. Add La Lechera® sweetened condensed milk, eggs, and vanilla. Whisk until smooth. Fold in the flour and instant coffee.
Step 2
Spoon the batter evenly into the ramekins or muffin cups leaving some room at the top of the mold for the cakes to rise.
Step 3
Bake in the oven for 12-14 minutes until the sides are slightly firm, but the tops still look a little soft.
Step 4
Remove from the oven and let them rest for 1 minute. Using an oven mitt, cover with a plate, invert, and turn over.
Step 5
Dust the top with cocoa powder and serve immediately as is or with a scoop of ice cream for an extra decadent treat!
If you do not have ramekins, you can use a muffin tin. If using a muffin tin reduce the bake time to 8-10 minutes. To remove the cakes from the muffin tin, gently use a spoon to release the cakes and place them upside down on a plate to serve.
Ingredients
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