Pin Chocolate Lava Cakes with Espresso are decadent, individual chocolate cakes with molten centers, enriched by a hint of espresso for depth and complexity. This American dessert is perfect for an indulgent treat, offering a sophisticated flavor profile that is surprisingly simple to achieve at home.
Pin With a preparation time of 15 minutes and a cooking time of 12 minutes, these cakes are ideal for dinner parties. The recipe yields four servings and is classified as medium difficulty, making it accessible for home bakers looking to create a restaurant-quality dessert.
Ingredients
- Chocolate Mixture: 115 g (4 oz) bittersweet or semisweet chocolate, chopped; 115 g (½ cup) unsalted butter, plus extra for greasing
- Batter: 2 large eggs; 2 large egg yolks; 100 g (½ cup) granulated sugar; 30 g (¼ cup) all-purpose flour; 1 tsp instant espresso powder; 1 tsp pure vanilla extract; Pinch of salt
Instructions
- Step 1
- Preheat the oven to 220°C (425°F). Grease four 170 ml (6 oz) ramekins with butter and lightly dust with cocoa powder, tapping out the excess.
- Step 2
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Step 3
- In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened, about 2-3 minutes.
- Step 4
- Stir the espresso powder and vanilla extract into the chocolate mixture.
- Step 5
- Gently fold the chocolate mixture into the egg mixture.
- Step 6
- Sift in the flour and salt, folding gently until just combined—do not overmix.
- Step 7
- Divide the batter evenly among the prepared ramekins.
- Step 8
- Place ramekins on a baking sheet and bake for 11-13 minutes, until the edges are set but the centers are still soft.
- Step 9
- Let cakes rest for 1 minute. Run a knife around the edges to loosen, then invert onto dessert plates. Serve immediately.
Zusatztipps für die Zubereitung
You can prepare the batter a few hours ahead and refrigerate it. Simply bring the mixture to room temperature before baking to ensure the molten center remains soft.
Varianten und Anpassungen
For a more intense coffee flavor, you can increase the amount of instant espresso powder to 1½ tsp. This further enhances the complexity of the chocolate.
Serviervorschläge
These cakes are best served immediately with a scoop of vanilla ice cream or a dollop of whipped cream to balance the warm, rich chocolate.
Pin Each serving of these espresso-infused lava cakes contains 410 calories, 28 g total fat, 38 g carbohydrates, and 6 g protein. Note that the recipe contains eggs, dairy (butter), and gluten (flour). Chocolate may also contain traces of nuts or soy.
Recipe Q&A
- → How do I know when the lava cakes are perfectly done?
The edges should be firm and set while the centers remain soft and jiggly. Bake for 11-13 minutes at 220°C (425°F). The cakes will continue cooking slightly after removal from the oven.
- → Can I make the batter ahead of time?
Yes, you can prepare the batter up to 4 hours in advance and refrigerate it in the ramekins. Bring to room temperature for about 20 minutes before baking for best results.
- → What type of chocolate works best?
Bittersweet or semisweet chocolate with 60-70% cocoa content provides the ideal balance of richness and sweetness. Higher percentages may result in a less sweet, more intense flavor.
- → Why add espresso powder to chocolate desserts?
Espresso powder enhances and deepens chocolate flavor without making the dessert taste like coffee. It adds complexity and richness to the overall taste profile.
- → What if I don't have ramekins?
You can use muffin tins or small oven-safe cups of similar size. Adjust baking time slightly depending on the vessel depth and diameter to achieve the molten center.
- → How should I serve these cakes?
Serve immediately after inverting onto plates while the center is still molten. Pair with vanilla ice cream, whipped cream, or fresh berries for contrast and added elegance.