Chocolate Lava Cakes with Espresso (Printable View)

Individual chocolate cakes with molten centers and espresso, ready in 27 minutes for an indulgent dessert experience.

# What You'll Need:

→ Chocolate Mixture

01 - 4 ounces bittersweet or semisweet chocolate, chopped
02 - ½ cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - ½ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

# How To Make It:

01 - Preheat oven to 425°F. Grease four 6-ounce 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 chocolate mixture.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula.
06 - Sift flour and salt into 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 centers stay molten and glossy even after your first nervous attempt, rewarding you with that perfect slow pour onto the plate.
  • Espresso deepens the chocolate without tasting like coffee, just a shadow that makes every bite more interesting.
  • They bake in twelve minutes, which means you can start them after dinner guests arrive and still serve them warm.
  • Each person gets their own little cake, which somehow makes dessert feel more special than sharing a slice.
02 -
  • The difference between molten and overbaked is about ninety seconds, so watch the clock and trust the jiggle test more than the timer.
  • Greasing the ramekins well is not optional; I have pried out stuck cakes with a spoon, and it is never pretty.
  • Letting the chocolate mixture cool slightly before adding the eggs keeps everything smooth; hot chocolate will cook the eggs and give you scrambled bits.
  • If you refrigerate the batter ahead, bring it back to room temperature before baking or add an extra minute in the oven.
03 -
  • Run your knife under hot water before loosening the cakes from the ramekins; it glides more smoothly and helps prevent tearing.
  • If a cake does not release right away, wait another thirty seconds and try again; rushing it usually makes things worse.
  • Buy an extra bar of chocolate and keep it in the pantry; you will want to make these again sooner than you think.
  • Serve the cakes within two minutes of inverting them; the centers firm up quickly once they are out of the oven.
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