Chocolate Espresso Lava Cake Recipe

Introduction

Indulge in a rich and decadent Chocolate Espresso Lava Cake that combines deep chocolate flavors with a hint of coffee. This dessert features a gooey, molten center and a delicate outer cake, perfect for impressing guests or treating yourself.

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, stirring gently to combine.
5. Step 5: Sift the flour into the mixture and stir until the batter is smooth and even.
6. Step 6: Add the espresso or strong coffee and mix thoroughly to incorporate.
7. Step 7: Grease disposable foil ramekins, then sift cocoa powder over the greased surfaces to coat the bottom and sides lightly.
8. Step 8: Pour the batter into the prepared ramekins.
9. Step 9: Bake at 180° C for 7 to 10 minutes. The edges should be firm while the centers remain soft and jiggly. Avoid over-baking to preserve the molten lava center.

Tips & Variations

• For extra richness, use high-quality dark chocolate with at least 70% cocoa content.
• Try substituting the espresso with a coffee liqueur for an adult twist.
• Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for added indulgence.

Storage

Chocolate espresso lava cakes are best enjoyed fresh. If you need to store them, cover tightly and keep in the refrigerator for up to 2 days. Reheat gently in a microwave for about 15 seconds to restore the molten center but avoid overheating to prevent losing the lava effect.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead and refrigerate it. Bring it to room temperature before baking for best results.

What if I don’t have espresso?

If you don’t have espresso, strong brewed coffee works well as a substitute and will still enhance the chocolate flavor wonderfully.

Chocolate Espresso Lava Cake Recipe

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★★★★★

4.8 from 140 reviews

• Author: Mariam
• Total Time: 22-25 minutes
• Yield: 4 servings 1x

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Description

Indulge in the rich, decadent flavors of this Chocolate Espresso Lava Cake, featuring a molten center of smooth chocolate infused with robust espresso. This elegant dessert balances the bittersweet notes of dark chocolate with the boldness of coffee, baked to perfection with a delicate, gooey core—a perfect treat for special occasions or a luxurious night in.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 175 g Butter (6.1 oz)
• 185 g Chocolate (6.5 oz), preferably dark or semi-sweet
• 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)

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Instructions

1. Preheat Oven: Preheat your oven to 180° C (356° F) to prepare it for baking the lava cakes.
2. Melt Butter and Chocolate: In a saucepan over low heat, melt the butter. Once melted, add the chocolate and stir constantly until the mixture is smooth. Add a pinch of salt to enhance the flavor, then remove from heat.
3. Whisk Eggs and Sugar: In a mixing bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.
4. Combine Mixtures: Gradually pour the melted butter and chocolate mixture into the egg mixture, stirring continuously to blend everything smoothly.
5. Sift and Fold Flour: Sift the all-purpose flour into the combined mixture and gently fold it in until just combined, taking care not to overmix.
6. Add Espresso: Finally, mix in the espresso or strong coffee, ensuring the batter is smooth and fully incorporated.
7. Prepare Ramekins: Grease disposable foil ramekins thoroughly. Then, sift cocoa powder over the greased surfaces (bottom and sides) to create a non-stick layer and add a hint of cocoa flavor.
8. Fill Ramekins: Pour the prepared batter evenly into the coated ramekins, filling them about three-quarters full.
9. Bake: Place the ramekins in the preheated oven and bake for 7 to 10 minutes. The cakes are done when the edges are set and firm, but the center remains soft and jiggly. Avoid over-baking to preserve the lava-like molten center.

Notes

• Use a high-quality dark chocolate for the best flavor and texture.
• Espresso can be substituted with strong black coffee if espresso is unavailable.
• Do not overbake; the signature molten center is achieved by removing the cakes from the oven when centers are still slightly jiggly.
• Serve warm, optionally with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream.
• This recipe is perfect for preparing just before serving or can be made ahead and baked fresh when ready to eat.

• Prep Time: 15 minutes
• Cook Time: 7-10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

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