Chocolate Espresso Lava Cake is a dessert which is cake-like around the edges, but with a soft and oozy centre, hence why it is sometimes called a Chocolate Fondant or Molten Chocolate Cake. Do you love chocolate? Then this dessert is perfect for you.
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This Chocolate Espresso Lava Cake is super fudgy, moist and filled with ooey-gooey espresso flavoured chocolate. What’s also great about this recipe is that all of the ingredients are likely to already be in your refrigerator and pantry.
It’s a simple and quick dessert to make, but above all, you can prepare it beforehand and cook it just before serving. It’s vitally important to not over bake these or else the lava effect will be non-existent.
As it is a fairly rich dessert, some plain vanilla ice-cream works really well alongside this Chocolate Espresso Lava Cake.
Chocolate and coffee
- Be a little picky when choosing chocolate. The better chocolate you choose, the tastier the result will be. Please choose a chocolate with a high cocoa content.
- If you don’t have an espresso machine, it’s also fine to use freshly brewed strong coffee.
How to store the Chocolate Espresso Lava Cake
- If you want to store them in the refrigerator. Pour batter into greased aluminum foil ramekin*, cover ramekins in plastic wrap and refrigerate for up to two days. Just add 1 minute to the baking time.
- You can even store them in the freezer. Then when you bake them, just add 3 minutes to the baking time.
- Chocolate Espresso Lava Cakes do not store well once they are baked. The center will begin to harden as it cools. I do not recommend baking them ahead of time. Leftover lava cakes can be stored in the refrigerator for up to three days, individually wrapped in plastic wrap. Heat them in the microwave for 30 seconds before serving. The centers won’t be as gooey, but you’ll enjoy them regardless!
How to make Chocolate Espresso Lava Cakes
- Preheat oven 180° C (356° F)
- In a sauce-pan melt butter and and add the chocolate. Stir constantly until you get a smooth texture. Then add a pinch of salt.
- Whisk together the egg yolks, eggs and sugar.
- Pour the melted butter/chocolate into the egg mixture.
- Sift the flour into the egg/chocolate mixture and stir until well combined.
- Finally add the espresso and mix everything together into a smooth batter.
- Grease Disposable Foil Ramekins*. Then sieve cocoa powder over the greased ramekins until the bottom and sides are lightly covered and fill with the batter.
- Bake at 180° C (356° F) for 7 – 10 minutes. When done, the edges are firm and the centers are still soft and jiggly. It’s vitally important to not over bake these or else the lava effect will be non-existent.
Even though the batter seems under-cooked, the eggs reach a temperature of 160° during baking, which guarantees that the cakes are safe to eat. It’s the exceptionally low ratio of dry to liquid ingredients that makes these cakes so rich, soft and oozy.
Note!
You can even bake these in an air-fryer * at 180° C (356° F) for 5 minutes.
If you liked Chocolate Espresso Lava Cakes, you may also like:
Vanilla Profiteroles In Chocolate Cream
Swedish Kladdkaka – Sticky cake
Chocolate Espresso Lava Cake
Equipment
- 1 sauce pan
- 1 Bowl
- 6 Disposable Foil Ramekins.
Ingredients
- 175 g Butter (6.1 oz)
- 185 g Chocolate (6.5 oz)
- 1 pinch Salt
- 4 Eggs
- 2 Egg yolks
- 90 g Granulated sugar (3.1 oz) (100 ml)
- 90 g All-purpose flour (3.1 oz) (140 ml)
- 50 ml Espresso or strong coffee (1.7 fl. oz)
Instructions
- Preheat oven 180° C (356° F)
- In a sauce-pan melt butter and and add the chocolate. Stir constantly until you get a smooth texture. Then add a pinch of salt.
- Whisk together the egg yolks, eggs and sugar.
- Pour the melted butter/chocolate into the egg mixture.
- Sift the flour into the egg/chocolate mixture and stir until well combined.
- Finally add the espresso and mix everything together into a smooth batter.
- Grease Disposable Foil Ramekins. Then sift cocoa powder over the greased ramekins until the bottom and sides are lightly coated and fill with the batter.
- Bake at 180 C for 7 – 10 minutes. When done, the edges are firm and the centers are still soft and jiggly. It’s vitally important not to over-bake these or else the lava effect will be non-existent.
Notes
Note!
You can bake these in an air-fryer at 180° C (356° F) for 5 minutes.- If you want to store them in the refrigerator. Pour batter into greased aluminum foil ramekin, cover ramekins in plastic wrap and refrigerate for up to two days. Just add 1 minute to the baking time.
- You can even store them in the freezer. Then when you bake them, just add 3 minutes to the baking time.
- Chocolate Espresso Lava Cakes do not store well once they are baked. The center will begin to harden as it cools. I do not recommend baking them ahead of time. Leftover lava cakes can be stored in the fridge for up to three days, individually wrapped in plastic wrap. Heat them in the microwave for 30 seconds before serving. The centers won’t be as gooey, but you’ll enjoy them regardless!
Enjoy!
