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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.

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

  1. Preheat the Oven: Set your oven to 180° C (356° F) to ensure it is fully heated by the time your batter is ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Espresso: Pour in the espresso or strong coffee and mix everything until you achieve a smooth, consistent batter.
  7. 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.
  8. 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

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