Introduction

Chocolate Espresso Lava Cake is a decadent dessert that combines rich chocolate with a bold espresso kick. With a warm, molten center, it’s perfect for impressing guests or indulging in a special treat.

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)
90 g all-purpose flour (3.1 oz)
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 then add the chocolate. Stir constantly until you achieve a smooth texture, then add a pinch of salt.
Step 3: In a separate bowl, 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, stirring gently to combine.
Step 5: Sift the all-purpose flour into the mixture and stir until fully incorporated and smooth.
Step 6: Add the espresso or strong coffee, mixing until the batter is smooth and uniform.
Step 7: Grease disposable foil ramekins thoroughly, 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 cakes at 180°C for 7 to 10 minutes. The edges should be firm while the center remains soft and slightly jiggly for the perfect molten center.

Tips & Variations

Use high-quality bittersweet chocolate for the richest flavor.
Replace espresso with strong brewed coffee if preferred.
Serve with a scoop of vanilla ice cream or a dusting of powdered sugar for added indulgence.

Storage

For best results, enjoy the lava cakes immediately after baking. If necessary, store leftover cakes in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a microwave to regain the molten center, but be careful not to overheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Bring it to room temperature before baking for the best results.

How do I tell when the lava cakes are done?

The edges should be set and firm, while the center remains soft and slightly jiggly. Overbaking will result in a fully cooked center, losing the lava effect.

Chocolate Espresso Lava Cake Recipe

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5 from 92 reviews

Indulge in the rich, decadent flavors of Chocolate Espresso Lava Cake, a delightful dessert featuring a molten, gooey chocolate center infused with bold espresso. Perfectly baked to achieve a delicate, firm edge surrounding a luscious, soft core, this recipe is a sophisticated twist on the classic lava cake that coffee and chocolate lovers will adore.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 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

Egg Mixture

4 Eggs
2 Egg yolks
90 g Granulated sugar (3.1 oz) (100 ml)

Other

90 g All-purpose flour (3.1 oz) (140 ml)
50 ml Espresso or strong coffee (1.7 fl. oz)
Disposable Foil Ramekins
Cocoa powder for dusting

Instructions

Preheat the oven: Preheat your oven to 180°C (356°F) to ensure it reaches the optimal temperature for baking the lava cakes evenly.
Melt butter and chocolate: In a saucepan, melt the butter gently, then add the chocolate. Stir constantly to combine into a smooth mixture, then add a pinch of salt for a subtle balance of flavor.
Whisk eggs and sugar: In a mixing bowl, vigorously whisk together the eggs, egg yolks, and granulated sugar until the mixture is light and slightly frothy.
Combine chocolate and egg mixtures: Slowly pour the melted butter and chocolate into the egg and sugar mixture while stirring continuously to prevent cooking the eggs.
Sift and fold in flour: Sift the all-purpose flour into the wet mixture and gently fold it in until just combined, maintaining a smooth batter without overmixing.
Add espresso: Stir in the espresso or strong coffee to infuse the batter with a rich coffee flavor, mixing until the batter is smooth and uniform.
Prepare ramekins: Grease the disposable foil ramekins thoroughly, then sift cocoa powder over the greased surfaces to coat the bottom and sides lightly. This prevents sticking and adds an extra chocolatey note.
Fill and bake: Fill each prepared ramekin with the batter, then bake in the preheated oven for 7 to 10 minutes. The edges should be set and firm while the centers remain soft and jiggly to achieve the signature lava effect.

Notes

Do not overbake; the molten center is key to a true lava cake experience.
Disposable foil ramekins make for easier cleanup and convenient serving.
Allow cakes to cool for a minute or two before serving to avoid burning from the molten center.
Serve with vanilla ice cream or fresh berries for an elegant presentation.
Use high-quality chocolate for the best flavor and texture.

Keywords: Chocolate lava cake, Espresso lava cake, Molten chocolate cake, Chocolate dessert, Coffee chocolate cake, Easy chocolate dessert, Quick lava cake