Save Indulge in the ultimate individual dessert with these decadent Chocolate Lava Cakes with Espresso. These sophisticated treats combine a rich, molten chocolate center with a hint of espresso to enhance the depth and complexity of the cocoa, making them the perfect finale for any special dinner.
Save The magic of a lava cake lies in the contrast between the firm outer edges and the warm, flowing center. By adding a touch of instant espresso, the bittersweet chocolate is transformed into a multi-layered dessert that satisfies the most intense chocolate cravings without being overly sweet.
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
- 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.
- 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.
- 3
- In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened, about 2-3 minutes.
- 4
- Stir the espresso powder and vanilla extract into the chocolate mixture.
- 5
- Gently fold the chocolate mixture into the egg mixture.
- 6
- Sift in the flour and salt, folding gently until just combined—do not overmix.
- 7
- Divide the batter evenly among the prepared ramekins.
- 8
- Place ramekins on a baking sheet and bake for 11-13 minutes, until the edges are set but the centers are still soft.
- 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 in the ramekins; just be sure to bring it back to room temperature before placing them in the oven to ensure the center melts correctly.
Varianten und Anpassungen
For a more intense coffee flavor, increase the espresso powder to 1½ tsp. You can also swap the bittersweet chocolate for semisweet if you prefer a slightly sweeter dessert profile.
Serviervorschläge
Serve these cakes warm, straight from the oven, with a scoop of cool vanilla ice cream or a generous dollop of whipped cream to balance the intensity of the chocolate.
Save With their elegant presentation and irresistible molten centers, these Chocolate Lava Cakes with Espresso are a reliable way to make any occasion feel like a celebration. Enjoy the rich harmony of chocolate and coffee in every bite.
Recipe Questions & Answers
- → How do I know when the lava cakes are perfectly baked?
The edges should be firm and set while the centers remain soft and jiggly. Baking for 11-13 minutes at 220°C (425°F) ensures the molten center stays liquid while the exterior forms a cake structure.
- → Can I make these ahead of time?
Yes, prepare the batter and fill the ramekins, then refrigerate for up to 4 hours. Bring them to room temperature for 20-30 minutes before baking to ensure proper cooking.
- → What type of chocolate works best?
Bittersweet or semisweet chocolate with 60-70% cocoa content provides the ideal balance of richness and sweetness. Avoid milk chocolate as it can make the centers too sweet.
- → Why add espresso powder to chocolate desserts?
Espresso powder enhances and deepens the chocolate flavor without making the dessert taste like coffee. It adds complexity and richness to the overall taste profile.
- → Can I use coffee instead of espresso powder?
Instant espresso powder is preferred for its concentrated flavor. If using regular instant coffee, you may need to increase the amount slightly, but espresso provides superior depth.
- → What should I serve alongside these cakes?
Vanilla ice cream creates a delightful temperature contrast with the warm molten center. Whipped cream, fresh berries, or a dusting of powdered sugar also complement the rich chocolate beautifully.