Chocolate Lava Cakes with Espresso (Printer Friendly)

Individual chocolate cakes with molten centers, enriched with espresso for a luxurious dessert experience.

# What You Need:

→ 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

# How to Make It:

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 until fully incorporated.
05 - Gently fold chocolate mixture into egg mixture using a spatula, maintaining aeration.
06 - Sift flour and salt over mixture, folding gently until just combined. Avoid overmixing to preserve texture.
07 - Divide batter evenly among prepared ramekins, filling 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 molten.
09 - Let cakes rest 1 minute. Run knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Tips:

01 -
  • The molten center feels like a small act of magic every single time you crack into it.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more grown up.
  • They look impossibly fancy but come together faster than most cookies.
  • Each person gets their own perfect little cake, no slicing or sharing required.
02 -
  • Do not overbake these; the centers should still look a little underdone when you pull them out, or you will end up with regular chocolate cakes instead of lava cakes.
  • Buttering and dusting the ramekins is not optional; I skipped it once and had to serve the cake with a spoon straight from the dish.
  • If you make the batter ahead and refrigerate it, let it sit at room temperature for fifteen minutes before baking or the timing will be off.
03 -
  • Use a kitchen timer and do not trust your instincts the first time; sixty seconds really does make or break the molten center.
  • Chopping the chocolate into small, even pieces helps it melt smoothly without seizing or clumping.
  • Let the chocolate mixture cool slightly before folding it into the eggs, or you will end up with scrambled bits instead of a smooth batter.
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