Chocolate Espresso Lava Cakes
Rich, gooey, and decadent! These Chocolate Espresso Lava Cakes offer a molten chocolate center with a hint of espresso for a sophisticated dessert treat.
Servings: 4 servings
Ingredients
- 1/2 cup unsalted butter for a creamy, smooth base
- 1 cup semi-sweet chocolate chips choose quality chocolate for the best flavor
- 2 large eggs provide structure and richness
- 2 large egg yolks add extra silkiness and depth
- 1/4 cup granulated sugar balances the chocolate’s bitterness
- 2 tablespoons all-purpose flour just enough to hold the cake together
- 1 tablespoon brewed espresso intensifies chocolate flavor beautifully
- 1/2 teaspoon vanilla extract adds warmth and complexity
- pinch salt enhances all the flavors
Instructions
- Begin by preheating your oven to 425°F (220°C). Generously grease four ramekins with butter or non-stick spray, then lightly dust with cocoa powder to prevent sticking. Set aside while you prepare the batter.
- In a double boiler or microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together. Stir gently until smooth and glossy, then remove from heat and let cool slightly.
- In a medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale, slightly thickened, and fluffy. This aeration helps create a tender crumb.
- Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to incorporate. Add the brewed espresso, vanilla extract, and a pinch of salt, mixing well. Gently fold in the all-purpose flour until just combined—be careful not to overmix.
- Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 12-14 minutes. The edges should be firm but the centers still soft and slightly jiggly when you gently shake the ramekin.
- Allow the cakes to cool for 1-2 minutes before carefully inverting them onto serving plates. The lava center will ooze out as you cut into them. Serve immediately for the best molten experience.
Equipment
- Ramekins or muffin tins
- Mixing bowls
- Whisk and spatula
- Double boiler or microwave-safe bowl
- Oven
- Cooling rack
- Non-stick spray or butter
Notes
- Use quality chocolate for the richest flavor and smoothest texture.
- Do not overbake; a slightly jiggly center ensures a molten lava effect.
- Prepare batter in advance and refrigerate up to 24 hours for convenience.
- Leftover baked cakes can be refrigerated for 2 days but may lose the molten center.
- Freeze unbaked batter in ramekins for up to 1 month; thaw before baking.
