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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/chocolate-espresso-lava-cake-recipe/