Chocolate Lava Cakes with Espresso (Printable)

Individual chocolate cakes with molten centers and espresso, baked in ramekins for an indulgent dessert experience.

# Components:

→ Chocolate Mixture

01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1 teaspoon instant espresso powder
08 - 1 teaspoon pure vanilla extract
09 - Pinch of salt

# Method:

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 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, being careful not to deflate the eggs.
06 - Sift flour and salt over the mixture, then fold gently until just combined. Avoid overmixing.
07 - Divide batter evenly among the four 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 and yielding to gentle pressure.
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 -
  • They look restaurant-worthy but take less time than ordering dessert, which means impressing people becomes genuinely easy.
  • The espresso doesn't taste like coffee; it just makes the chocolate taste more intensely like itself, a secret weapon for chocolate lovers.
  • You can prep the batter hours ahead and bake them fresh right before serving, turning a stressful dinner timeline into something manageable.
02 -
  • The baking time is everything; underbake by two minutes and the edges might be raw, overbake by two minutes and you'll lose that liquid center—set a timer and check early, not late.
  • Don't skip the resting period; those 60 seconds let the edges set just enough to release cleanly from the ramekin without the center becoming overcooked.
  • Room temperature batter bakes more predictably than cold batter; if you prepped ahead and refrigerated, give it 20 minutes to warm up before baking.
03 -
  • Use a baking sheet under your ramekins even though it seems unnecessary; it ensures even heat from below and prevents the bottoms from browning too quickly while centers stay molten.
  • If you want more intense coffee flavor, increase espresso powder to 1.5 tsp, but add it slowly and taste the batter; more isn't always better with espresso.
  • Invest in good ramekins that are oven-safe and hold their heat; cheaper ones can cool too quickly and the cake won't release properly.
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