Introduction

Chocolate Espresso Lava Cake is a decadent dessert that combines rich chocolate with a hint of bold espresso. These individual cakes have a molten center that flows deliciously when cut open, perfect for impressing guests or indulging yourself.

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, 100 ml)
90 g All-purpose flour (3.1 oz, 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 add the chocolate. Stir constantly until you achieve a smooth texture, then add a pinch of salt.
Step 3: Whisk together the eggs, egg yolks, and granulated sugar until well combined.
Step 4: Pour the melted butter and chocolate mixture into the egg mixture and stir gently.
Step 5: Sift the flour into the combined mixture and stir until smooth and well incorporated.
Step 6: Add the espresso or strong coffee and mix everything into a smooth batter.
Step 7: Grease disposable foil ramekins and sift cocoa powder over the bottom and sides to coat lightly.
Step 8: Fill the prepared ramekins with the batter.
Step 9: Bake at 180° C for 7 to 10 minutes. The edges should be firm while the centers remain soft and jiggly. Avoid over-baking to preserve the lava center.

Tips & Variations

For a stronger coffee flavor, use freshly brewed espresso and allow it to cool before adding.
If you don’t have disposable foil ramekins, regular ramekins greased and dusted with cocoa powder work just as well.
Add a few chocolate chips in the center before baking for extra gooey chocolate.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.

Storage

These lava cakes are best enjoyed fresh out of the oven. If you need to store them, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 20–30 seconds just before serving to restore the molten center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

You can prepare the batter a few hours ahead and keep it covered in the fridge. Bring it back to room temperature before baking for best results.

What if I don’t have espresso?

Strong brewed coffee is a great substitute for espresso and will still add that rich, deep flavor to the cakes.

Chocolate Espresso Lava Cake Recipe

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Indulge in the rich and decadent Chocolate Espresso Lava Cake, featuring a molten chocolate center infused with bold espresso. This dessert combines smooth melted chocolate and butter with a tender cake batter, baked to perfection for a gooey, luxurious treat perfect for special occasions or anytime you crave a chocolatey delight.

Author: Bella
Prep Time: 15 minutes
Cook Time: 7-10 minutes
Total Time: 22-25 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: French

Ingredients

Scale

Chocolate Mixture

175 g Butter (6.1 oz)
185 g Chocolate (6.5 oz)
1 pinch Salt

Batter

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)

For Ramekins

Butter or oil for greasing
Cocoa powder for dusting

Instructions

Preheat: Preheat your oven to 180° C (356° F) to prepare for baking your lava cakes.
Melt Chocolate and Butter: In a saucepan, melt the butter and add the chocolate pieces. Stir constantly until the mixture is smooth and glossy. Add a pinch of salt to enhance the flavor.
Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk together the eggs, egg yolks, and granulated sugar until combined and slightly frothy.
Combine Mixtures: Pour the melted chocolate and butter mixture into the egg mixture while stirring gently to avoid curdling.
Sift Flour: Sift the all-purpose flour into the combined mixture and stir carefully until just incorporated to ensure a smooth batter.
Add Espresso: Pour in the espresso or strong coffee and mix everything together until you have a smooth, uniform batter.
Prepare Ramekins: Grease disposable foil ramekins thoroughly with butter or oil. Then sift cocoa powder inside, coating the bottoms and sides lightly to prevent sticking and add flavor.
Fill and Bake: Fill the prepared ramekins with the batter about three-quarters full. Bake in the preheated oven for 7 to 10 minutes. The edges should be firm, while the center remains soft and jiggly to achieve the signature lava effect.
Serve: Remove from the oven and let cool for a minute before inverting onto plates. Serve immediately for the best molten chocolate experience.

Notes

Be careful not to overbake, as the lava center relies on a soft and slightly undercooked middle.
If you don’t have espresso, strong coffee works perfectly as a substitute.
Use good-quality chocolate for a richer taste and smoother texture.
Disposable foil ramekins make for easy cleanup and serving.
Let the cakes rest briefly before serving to avoid burning from the molten center.

Keywords: chocolate lava cake, espresso lava cake, molten chocolate cake, chocolate dessert, easy lava cake recipe, coffee flavored dessert