Chocolate Lava Cakes with Espresso (Printable)

Decadent individual chocolate cakes with molten centers, enriched by a hint of espresso for depth and complexity.

# What You Need:

→ Chocolate Mixture

01 - 4 ounces 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

# How-To Steps:

01 - Preheat oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder, tapping out excess.
02 - In a heatproof bowl set over a pan of simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let 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 chocolate mixture.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula.
06 - Sift flour and salt over the mixture, folding gently until just combined. Do not overmix.
07 - Divide batter evenly among the prepared ramekins.
08 - Place ramekins on a baking sheet and bake for 11 to 13 minutes, until edges are set but centers remain soft.
09 - Let cakes rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Tips:

01 -
  • The molten center feels like a magic trick every single time, and guests always assume it took hours.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more grown-up.
  • You can prep the batter ahead and bake right before serving, so you actually get to enjoy dinner instead of stressing.
  • Each person gets their own perfect little cake, which somehow makes it feel even more special.
02 -
  • Do not overbake these, even one extra minute can turn the molten center into regular cake, so watch them closely after the ten minute mark.
  • If your batter has been refrigerated, let it come to room temperature for about 20 minutes before baking, or add an extra minute to the baking time.
  • Buttering and dusting the ramekins is absolutely critical, skip this and you'll be spooning the cake out instead of unmolding it gracefully.
03 -
  • Run your knife under hot water before loosening the cakes from the ramekins, it glides through any stuck spots without tearing the edges.
  • If you're nervous about timing, bake one as a tester first to get a feel for your oven, then you'll know exactly how long the rest need.
  • For an extra luxurious touch, press a small square of chocolate into the center of each ramekin before baking to guarantee an even more molten core.
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