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Chocolate Espresso Lava Cake Recipe

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★★★★★

4.6 from 565 reviews

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.

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

  1. Preheat: Preheat your oven to 180° C (356° F) to prepare for baking your lava cakes.
  2. 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.
  3. Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk together the eggs, egg yolks, and granulated sugar until combined and slightly frothy.
  4. Combine Mixtures: Pour the melted chocolate and butter mixture into the egg mixture while stirring gently to avoid curdling.
  5. Sift Flour: Sift the all-purpose flour into the combined mixture and stir carefully until just incorporated to ensure a smooth batter.
  6. Add Espresso: Pour in the espresso or strong coffee and mix everything together until you have a smooth, uniform batter.
  7. 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.
  8. 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.
  9. 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

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