Chocolate Lava Cakes with Espresso (Printable Version)

Individual chocolate cakes with molten centers, enriched by espresso for an indulgent dessert experience.

# Components:

→ Chocolate Mixture

01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - ½ cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - ½ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

# Preparation steps:

01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and lightly dust with cocoa powder, tapping out excess.
02 - In a heatproof bowl set over 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 chocolate mixture until fully incorporated.
05 - Gently fold chocolate mixture into egg mixture using a spatula until evenly distributed.
06 - Sift flour and salt over mixture, folding gently until just combined. Avoid overmixing.
07 - Divide batter evenly among prepared ramekins, filling each approximately three-quarters full.
08 - Place ramekins on baking sheet and bake for 11-13 minutes until edges are set but centers remain soft and slightly jiggly.
09 - Allow cakes to rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The addition of espresso powder brings out the richest notes in the chocolate.
  • Perfectly portioned individual servings make for an elegant presentation.
  • The gooey, molten center is a guaranteed crowd-pleaser that looks professional but is easy to achieve.
02 -
  • Do not overbake the cakes; the centers should still feel soft to the touch when you remove them from the oven.
  • Always sift the flour and salt into the batter to avoid lumps and maintain a silky texture.
  • Using a high-quality chocolate bar rather than chocolate chips will result in a better molten flow.
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