I developed this recipe for Bon Appétit magazine. It was such a huge hit that it was prepared on the Today Show. These cakes are really chocolate brownie soufflés that are baked in coffee mugs. They are truly delicious, embodying everything that a chocolate dessert should be. You can make them ahead of time, then pop them in the oven as your guests sit down for the main course.

Serves 6

Six 1-cup (250 mL) ovenproof ceramic coffee mugs, greased

1 cup (250 mL) all-purpose flour
3⁄4 cup (175 mL) unsweetened Dutch-process cocoa powder
5 teaspoon (25 mL) instant espresso powder
1-1⁄2 teaspoons (7 mL) baking powder
1 cup (250 mL) butter, melted
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed light brown sugar
4 eggs
1-1⁄2 (7 mL) teaspoons vanilla
1⁄4 teaspoon (1 mL) almond extract
3⁄4 cup (175 mL) semisweet chocolate chips

Topping
1 cup (250 mL) whipping (35%) cream, chilled
3 tablespoons (45 mL) confectioner’s (icing) sugar
1 teaspoon (5 mL) instant espresso powder

In a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.

In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture. Divide batter among prepared coffee mugs (about 2⁄3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.

Topping:
In a medium bowl, combine cream, confectioner’s sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour.

Prehea