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.

Ingredients

Scale

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)

Instructions

Preheat Oven: Preheat your oven to 180° C (356° F) to prepare it for baking the lava cakes.
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.
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.
Combine Mixtures: Gradually pour the melted butter and chocolate mixture into the egg mixture, stirring continuously to blend everything smoothly.
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.
Add Espresso: Finally, mix in the espresso or strong coffee, ensuring the batter is smooth and fully incorporated.
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.
Fill Ramekins: Pour the prepared batter evenly into the coated ramekins, filling them about three-quarters full.
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