Chocolate Espresso Lava Cakes with Espresso Whipped Cream
Indulge in pure decadence with these Chocolate Espresso Lava Cakes with Espresso Whipped Cream, the perfect dessert for chocolate and coffee lovers alike. These molten delights feature a rich, gooey center infused with the bold flavor of espresso, creating a sophisticated twist on the classic lava cake. Quick to prepare with just 15 minutes of prep time, they’re ideal for dinner parties or romantic evenings. The light and creamy espresso whipped cream, made with just a hint of sweetness, provides the ultimate balance to the luscious chocolate. Each serving is a sensory experience, with the warm, velvety cake paired perfectly with the cool, aromatic topping. Garnish with a dusting of cocoa powder or powdered sugar for a flawless finish, and serve these restaurant-quality treats straight from your kitchen!
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Recipe Information
Ingredients
- 113 g Unsalted butter
- 170 g Bittersweet chocolate (chopped)
- 2 tsp Espresso powder
- 2 Large eggs
- 2 Egg yolks
- 60 g Granulated sugar
- 40 g All-purpose flour
- 0.25 tsp Salt
- 240 ml Heavy cream (cold)
- 2 tbsp Powdered sugar
- 1 tsp Espresso powder (for whipped cream)
- 1 tbsp Unsalted butter (for greasing ramekins)
- 2 tbsp Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F). Butter four 6-ounce (170 ml) ramekins thoroughly, ensuring all sides are coated. Dust the ramekins with cocoa powder, tapping out the excess, and set aside.
In a medium heatproof bowl, combine the butter and chopped chocolate. Melt the mixture over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Add the espresso powder and mix until fully dissolved. Let the mixture cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale, thick, and slightly fluffy, about 3-4 minutes.
Gently fold the melted chocolate mixture into the beaten eggs and sugar until combined. Sift the flour and salt over the mixture and fold gently until incorporated, being careful not to overmix.
Divide the batter evenly between the prepared ramekins and place them on a baking sheet. Bake for 12 minutes or until the edges are set but the centers are still soft and slightly jiggly.
While the cakes are baking, make the espresso whipped cream. In a mixing bowl, combine the cold heavy cream, powdered sugar, and 1 tsp of espresso powder. Whip the mixture using a handheld mixer or whisk until soft peaks form.
Once the cakes are done baking, allow them to sit for 1-2 minutes. Run a knife gently around the edges of each ramekin to loosen the cakes, then carefully invert them onto serving plates.
Serve the lava cakes immediately with a dollop of espresso whipped cream on top or on the side. Optionally, dust with cocoa powder or powdered sugar for garnish.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 142.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 432 mg | 33% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
