Chocolate Lava Cakes with Espresso (Printer view)

Individual chocolate cakes with molten centers, enriched by espresso for depth. Ready in just 27 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

# Directions:

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 chocolate mixture into egg mixture with deliberate strokes.
06 - Sift flour and salt over mixture, folding gently until just combined. Avoid overmixing.
07 - Divide batter evenly among 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 knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Suggestions:

01 -
  • The molten center feels like a magic trick every single time, and guests always think you spent hours on it.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more grown up.
  • You can make the batter ahead and bake right before serving, so you're never stuck in the kitchen during dessert.
  • It looks elegant but comes together faster than most cakes, and uses ingredients you probably already have.
02 -
  • Overbaking by even a minute or two turns these into regular chocolate cakes, so watch them closely and trust the jiggle test.
  • If you make the batter ahead and refrigerate it, let it come to room temperature before baking or add an extra minute to the bake time.
  • Greasing the ramekins properly is non-negotiable—I learned this the hard way when a cake stuck and I had to serve it in the ramekin with a spoon.
03 -
  • Use a kitchen scale if you have one—baking by weight makes the batter consistent every time, especially with the flour.
  • If a cake doesn't invert cleanly, let it sit for another 30 seconds, then try again; sometimes they just need a moment to release.
  • Leftover batter keeps in the fridge for up to two days, so you can bake a single cake whenever the craving hits.
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