Chocolate Lava Cakes with Espresso (Print)

Individual chocolate cakes with molten centers, enriched by espresso for depth. Ready in 27 minutes.

# Ingredients:

→ Chocolate Mixture

01 - 4 ounces bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

# Instructions:

01 - Preheat oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder, tapping out excess.
02 - In a heatproof bowl set over a pan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened, approximately 2-3 minutes.
04 - Stir espresso powder and vanilla extract into the cooled chocolate mixture.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula.
06 - Sift flour and salt over the combined mixture, folding gently until just combined. Do not overmix.
07 - Divide batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11-13 minutes, until edges are set but centers remain soft.
09 - Let cakes rest for 1 minute. Run a knife around the edges to loosen, then invert onto dessert plates. Serve immediately.

# Pro Tips:

01 -
  • Rich molten centers that flow perfectly when served.
  • The espresso powder adds a layer of depth to the bittersweet chocolate.
  • Quick preparation and baking time, ready in just 27 minutes.
02 -
  • Grease the ramekins thoroughly and dust with cocoa to ensure a clean release.
  • Do not overmix the batter after sifting in the flour to maintain a delicate texture.
  • Bake until the edges are just set; the soft center is the key to the "lava" effect.
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