Chocolate Lava Cakes with Espresso (Printer-friendly)

Individual chocolate cakes with molten centers and a hint of espresso. Perfect indulgent treat in under 30 minutes.

# What You'll Need:

→ Chocolate Mixture

01 - 4 oz 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 oz 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 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 until incorporated.
06 - Sift in flour and salt, folding gently until just combined. Do not overmix.
07 - Divide batter evenly among the prepared ramekins.
08 - Place ramekins on baking sheet and bake for 11-13 minutes until edges are set but centers remain soft.
09 - Allow cakes to rest 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Tips:

01 -
  • The molten center is nearly foolproof once you learn the visual cue of set edges and a slight jiggle in the middle.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more mysterious.
  • You can make the batter hours ahead and bake right before serving, so you're not scrambling during dinner.
  • Each person gets their own perfect little cake, which feels more special than slicing a shared dessert.
02 -
  • The difference between a molten center and a fully baked cake is about 60 seconds, so set a timer and don't walk away during baking.
  • If you refrigerate the batter ahead of time, let it sit at room temperature for 20 minutes before baking or add 2 extra minutes to the bake time.
  • The cakes will continue cooking slightly after you pull them out, so err on the side of underbaking rather than overbaking.
03 -
  • Run your finger along the rim of each ramekin after filling to wipe away any batter, it helps the cakes rise evenly and release cleanly.
  • Use the same size ramekins every time so you can trust your baking time, switching sizes will throw off the doneness.
  • When you fold the chocolate into the eggs, start by stirring in just a spoonful first to temper the mixture, then fold in the rest for a smoother blend.
  • For an extra insurance policy, place a small piece of chocolate in the center of each ramekin before adding the batter, it guarantees a molten middle even if you slightly overbake.
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