Introduction

Chocolate Espresso Lava Cake is a decadent dessert that combines rich chocolate with a hint of bold espresso. With a molten center that oozes warm chocolate, it’s perfect for impressing guests or treating yourself to something special.

Chocolate Espresso Lava Cake Recipe - Recipe Image

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, about 100 ml)
90 g All-purpose flour (3.1 oz, about 140 ml)
50 ml Espresso or strong coffee (1.7 fl. oz)

Instructions

Step 1: Preheat your oven to 180° C (356° F).
Step 2: In a saucepan, melt the butter and chocolate together over low heat, stirring constantly until smooth. Add a pinch of salt and mix well.
Step 3: In a separate bowl, whisk the eggs, egg yolks, and granulated sugar until combined and slightly frothy.
Step 4: Pour the melted butter and chocolate mixture into the egg mixture, stirring gently to combine.
Step 5: Sift the all-purpose flour into the combined mixture and stir until just blended and smooth.
Step 6: Add the espresso and mix everything together to form a smooth batter.
Step 7: Grease disposable foil ramekins, then sift cocoa powder over the greased surfaces to lightly coat the bottom and sides. Fill each ramekin with the batter.
Step 8: Bake the ramekins at 180° C for 7 to 10 minutes. The edges should be firm while the centers remain soft and jiggly for the perfect lava effect.

Tips & Variations

Use high-quality dark chocolate for a richer flavor and better texture.
For a caffeine-free version, substitute espresso with strong brewed decaf coffee or omit it entirely.
Serve immediately with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special touch.

Storage

These lava cakes are best enjoyed fresh out of the oven to experience the molten center. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave for about 20 seconds to warm, but the lava texture may be less pronounced.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

You can prepare the batter and store it in the refrigerator for up to 24 hours, but allow it to come to room temperature before baking to ensure even cooking.

How do I know when the lava cakes are done?

The edges should look set and firm, while the center remains soft and slightly jiggly. Overbaking will cook through the center, losing the molten lava texture.

Chocolate Espresso Lava Cake Recipe

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4.8 from 109 reviews

Indulge in a decadent Chocolate Espresso Lava Cake that combines rich dark chocolate with a hint of espresso for a sophisticated twist on a classic dessert. This recipe yields individual molten cakes with crispy edges and a gooey, molten center that oozes luscious chocolate espresso lava upon biting in. Perfect for an impressive yet easy-to-make treat, these cakes bake quickly and deliver a deep, satisfying flavor perfect for coffee and chocolate lovers alike.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 individual lava cakes 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

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) (approx. 100 ml)
90 g All-purpose flour (3.1 oz) (approx. 140 ml)
50 ml Espresso or strong coffee (1.7 fl. oz)

Instructions

Preheat the Oven: Set your oven to 180° C (356° F) to ensure it is fully heated by the time your batter is ready.
Melt Butter and Chocolate: In a saucepan, melt the butter over low heat. Add the chocolate pieces and stir constantly until the mixture is smooth and fully combined. Add a pinch of salt to enhance the flavors.
Whisk Eggs and Sugar: In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly frothy.
Combine Chocolate Mixture with Eggs: Gradually pour the melted butter and chocolate mixture into the egg and sugar mixture, stirring continuously to avoid cooking the eggs.
Sift and Add Flour: Sift the all-purpose flour into the combined mixture and gently fold it in until fully incorporated and smooth without overmixing.
Add Espresso: Pour in the espresso or strong coffee and mix everything until you achieve a smooth, consistent batter.
Prepare Ramekins: Grease disposable foil ramekins thoroughly, then sift cocoa powder over the greased surfaces, ensuring the bottom and sides are coated evenly. This will help the cakes release easily after baking.
Fill and Bake: Pour the batter into the prepared ramekins and bake in the preheated oven for 7 to 10 minutes. The cakes are done when the edges are set and firm, but the centers remain soft and jiggly, ensuring the molten lava texture inside.

Notes

Use high-quality dark chocolate for best flavor.
Do not overbake; the central lava effect depends on the cake still being soft inside.
Greasing and dusting ramekins with cocoa powder prevents sticking and adds flavor.
Serve immediately out of the oven for the best molten effect.
You can add a scoop of vanilla ice cream or a dusting of powdered sugar as a perfect complement.

Keywords: Chocolate Espresso Lava Cake, Molten Chocolate Cake, Espresso dessert, Molten Lava Cake Recipe, Quick chocolate dessert