Chocolate Lava Cakes with Espresso (Printable Version)

Decadent individual chocolate cakes with molten centers, enriched by espresso for depth and complexity.

# 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

# Step-by-Step Directions:

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 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 to 3 minutes.
04 - Stir espresso powder and vanilla extract into the cooled chocolate mixture until fully incorporated.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula, preserving airiness.
06 - Sift flour and salt over the mixture, then fold gently until just combined. Do not overmix.
07 - Divide batter evenly among the four prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11 to 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 if your oven runs hot, because the timing is more forgiving than you think.
  • Espresso powder does something almost unfair to chocolate, deepening it without tasting like coffee at all.
  • You can make the batter hours ahead and bake right before serving, so you look calm and collected when you are actually panicking inside.
  • Each person gets their own little cake, which feels fancy but also means no awkward slicing at the table.
02 -
  • Do not overbake these, even if the centers look underdone, because they will continue to set for a minute after you pull them out.
  • If you make the batter ahead and refrigerate it, let it sit at room temperature for 20 minutes before baking or add an extra minute to the bake time.
  • Grease the ramekins thoroughly, or you will end up with half the cake stuck to the dish and a very sad plate.
03 -
  • Run your knife under hot water before loosening the cakes from the ramekins, it helps them slide out cleanly.
  • If your oven runs cool, start checking the cakes at 11 minutes, because even 30 seconds can be the difference between molten and fully set.
  • Use ramekins that are all the same size so the cakes bake evenly, mismatched ones will give you some that are overdone and some that are raw.
Return