Chocolate Lava Cakes with Espresso (Printable)

Individual chocolate cakes with molten centers, enriched by espresso for depth. An indulgent vegetarian dessert.

# Ingredient List:

→ Chocolate Mixture

01 - 4 oz 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

# 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 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 chocolate mixture into egg mixture until partially combined.
06 - Sift flour and salt over mixture, folding gently until just combined. Avoid overmixing.
07 - Divide batter evenly among prepared ramekins.
08 - Place ramekins on baking sheet and bake for 11-13 minutes until edges are set but centers remain soft.
09 - Rest cakes for 1 minute. Run knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The individual portions make for an elegant and personal dessert presentation.
  • The molten chocolate center offers a professional, restaurant-quality texture at home.
  • A touch of espresso enhances the chocolate flavor without overpowering it.
02 -
  • Avoid overmixing the batter after adding the flour to maintain the proper texture.
  • The resting time of one minute is crucial for allowing the cake to release cleanly from the ramekin.
  • Check the oven early; the centers should still be soft to the touch to guarantee a molten flow.
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