Chocolate Lava Cakes with Espresso (Printable)

Individual chocolate cakes with molten centers, enriched by espresso for depth. Perfect indulgent dessert.

# 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

# Step-by-step Directions:

01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and dust lightly with cocoa powder, tapping out excess.
02 - Set a heatproof bowl over simmering water and melt chocolate with 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 to 3 minutes.
04 - Stir espresso powder and vanilla extract into the cooled chocolate mixture until fully incorporated.
05 - Gently fold chocolate mixture into egg mixture using a spatula, maintaining volume and airiness.
06 - Sift flour and salt over the mixture, then fold gently until just combined. Avoid overmixing.
07 - Distribute batter evenly among prepared ramekins, filling each approximately three-quarters full.
08 - Place ramekins on a baking sheet and bake for 11 to 13 minutes until edges are set but centers remain soft.
09 - Allow cakes to rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The molten center feels like a magic trick every single time, even when you know it's coming.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more grown-up.
  • They bake in under 15 minutes, so you can make them while guests finish dinner.
  • Each person gets their own perfect little cake, which somehow makes it feel more special than slicing something larger.
02 -
  • The difference between a molten center and a fully set cake is about 60 seconds, so set a timer and check at 11 minutes.
  • If you're making the batter ahead, let it come to room temperature before baking or add 2 minutes to the bake time.
  • Greasing and dusting the ramekins properly is non-negotiable; I've had cakes stick and crumble, and it's heartbreaking.
03 -
  • Use room temperature eggs so they incorporate more smoothly and create a more stable batter.
  • If you want a more intense coffee flavor, increase the espresso powder to 1.5 teaspoons, but don't go beyond that or it'll taste more like coffee cake than chocolate.
  • You can bake these directly from the fridge if you prep ahead; just add 2 to 3 minutes to the baking time and watch for that jiggle.
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