Chocolate Espresso Lava Cake
This Chocolate Espresso Lava Cake is super fudgy, moist and filled with ooey-gooey espresso flavored chocolate.
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!