Chocolate Espresso Lava Cake Recipe

Introduction

Chocolate Espresso Lava Cake is a decadent dessert that combines rich chocolate with a bold espresso kick. With its molten center and tender edges, this cake is perfect for impressing guests or indulging your sweet tooth at home.

Ingredients

• 175 g Butter (6.1 oz)
• 185 g Chocolate (6.5 oz)
• 1 pinch Salt
• 4 Eggs
• 2 Egg yolks
• 90 g Granulated sugar (3.1 oz / 100 ml)
• 90 g All-purpose flour (3.1 oz / 140 ml)
• 50 ml Espresso or strong coffee (1.7 fl. oz)

Instructions

1. Step 1: Preheat your oven to 180° C (356° F).
2. Step 2: In a saucepan, melt the butter and add the chocolate. Stir constantly until smooth, then add a pinch of salt.
3. Step 3: Whisk together the eggs, egg yolks, and granulated sugar until well combined.
4. Step 4: Pour the melted butter and chocolate mixture into the egg mixture and stir gently to combine.
5. Step 5: Sift the flour into the mixture and stir until fully incorporated.
6. Step 6: Add the espresso or strong coffee and mix everything into a smooth batter.
7. Step 7: Grease disposable foil ramekins, then sift cocoa powder over the greased areas to lightly coat the bottom and sides.
8. Step 8: Fill the prepared ramekins with the batter.
9. Step 9: Bake at 180° C for 7 to 10 minutes. The edges should be firm while the centers remain soft and jiggly to achieve the lava effect.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor and smoother texture.
• If you don’t have espresso, strong brewed coffee can be used as a substitute without losing depth.
• Do not overbake; the molten center is what makes this cake special, so keep an eye on baking time.
• Try adding a dash of vanilla extract or a sprinkle of cinnamon to enhance the flavor.
• Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for extra indulgence.

Storage

Chocolate espresso lava cakes are best enjoyed fresh out of the oven. If you need to store them, cover and refrigerate for up to 2 days. To reheat, warm in a microwave for about 20 seconds or in a preheated oven at low temperature until soft and just warmed through. Avoid reheating too long or the molten center may solidify.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and refrigerate it in the ramekins for up to 24 hours before baking. Just allow them to come to room temperature before baking for best results.

What should I do if the lava cake is fully cooked through?

If the center is fully set or dry, it means it was overbaked. Reduce baking time slightly and check the cakes early next time to maintain that gooey molten center.

Chocolate Espresso Lava Cake Recipe

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5 from 105 reviews

Indulge in the rich delight of Chocolate Espresso Lava Cake, a decadent dessert featuring a molten chocolate center infused with bold espresso flavor. This recipe combines smooth, melted chocolate with a tender cake exterior, creating a perfect balance of textures and tastes. Ideal for chocolate lovers seeking an impressive yet simple treat to bake for special occasions or cozy evenings.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 7-10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 175 g Butter (6.1 oz)
• 185 g Chocolate (6.5 oz)
• 1 pinch Salt

Batter

• 4 Eggs
• 2 Egg yolks
• 90 g Granulated sugar (3.1 oz) (100 ml)
• 90 g All-purpose flour (3.1 oz) (140 ml)
• 50 ml Espresso or strong coffee (1.7 fl. oz)

For Preparation

• Cocoa powder (for dusting ramekins)
• Butter or oil for greasing ramekins

Instructions

1. Preheat the oven: Preheat your oven to 180° C (356° F) to ensure it’s ready for baking your lava cakes.
2. Melt butter and chocolate: In a saucepan, melt the butter and add the chocolate. Stir constantly until the mixture is smooth and well combined. Add a pinch of salt to enhance the flavor.
3. Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.
4. Combine chocolate and egg mixtures: Pour the warm melted butter and chocolate mixture into the egg and sugar mixture while stirring gently to combine without cooking the eggs.
5. Sift in the flour: Sift the all-purpose flour into the combined mixture and gently fold it in until the batter is smooth and homogeneous.
6. Add espresso: Stir in the espresso or strong coffee to infuse the batter with a subtle coffee flavor, mixing until smooth.
7. Prepare ramekins: Grease disposable foil ramekins thoroughly, then dust them with cocoa powder to prevent sticking and to enhance chocolate flavor on the cake edges.
8. Fill ramekins: Pour the batter evenly into the prepared ramekins, filling them up to about three-quarters full to allow space for rising.
9. Bake the lava cakes: Bake in the preheated oven for 7 to 10 minutes. The edges should be set and firm while the centers remain soft and slightly jiggly to ensure the molten lava effect.
10. Serve immediately: Once baked, let the cakes cool for a minute, then carefully invert onto plates and serve warm to enjoy the gooey molten center.

Notes

• Do not overbake the lava cakes to maintain the molten chocolate center.
• Use high-quality dark chocolate for best flavor.
• Espresso can be substituted with strong brewed coffee if espresso is unavailable.
• Greasing and dusting ramekins with cocoa powder prevents sticking and adds flavor.
• Disposable foil ramekins can be replaced with regular ramekins, but greasing is essential.
• Serve with vanilla ice cream or fresh berries for a delightful contrast.

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Espresso Dessert, French Dessert, Chocolate Cake, Quick Dessert, Molten Lava Cake