Chocolate Lava Cakes with Espresso (Printable Version)

Individual chocolate cakes with molten centers and a hint of espresso. Perfect indulgent dessert in 27 minutes.

# Ingredient List:

→ Chocolate Mixture

01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

# How-To Steps:

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 a pan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let 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.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula.
06 - Sift flour and salt over the mixture, folding gently until just combined. Do not overmix.
07 - Divide batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11-13 minutes, until edges are set but centers remain soft.
09 - Let cakes rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The molten center feels like a magic trick every single time, and your guests will think you spent hours on them.
  • Espresso deepens the chocolate without tasting like coffee, just pure richness that lingers.
  • You can prep the batter ahead and bake right before serving, so no sweating over dessert during dinner.
02 -
  • Do not overbake, even one extra minute can turn molten into fully cooked, and there's no going back.
  • Butter and cocoa powder the ramekins thoroughly or the cakes will stick and break your heart when you try to unmold them.
  • Bring refrigerated batter to room temperature before baking or the timing will be off and the centers won't flow.
03 -
  • Invest in good quality chocolate, it makes a difference you can taste in every bite.
  • Watch the oven like a hawk during the last two minutes, the line between perfect and overdone is razor thin.
  • Serve these straight from the oven, they lose their molten magic as they cool.
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