Mini Mocha Vanilla Cappuccino Lava Cakes
Indulge in the rich, decadent flavors of Mini Mocha Vanilla Cappuccino Lava Cakes, a dessert that combines the sophisticated allure of coffee and chocolate with the elegance of a molten center. These individual-sized lava cakes feature a luxurious blend of dark chocolate, a hint of espresso, and fragrant vanilla, creating the perfect harmony of bittersweet and creamy notes. With a quick bake time of just 12 minutes, they boast a lava-like core that oozes out when sliced, making them a show-stopping treat for any occasion. Crowned with a frothy vanilla cappuccino topping, these cakes offer a café-inspired finish that's as irresistible as it is eye-catching. Easy to prepare yet utterly indulgent, this recipe is a must-try for chocolate lovers and coffee enthusiasts alike. Perfect for dinner parties, date nights, or simply elevating your dessert game, these lava cakes are guaranteed to impress.
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Recipe Information
Ingredients
- 150 grams dark chocolate
- 100 grams unsalted butter
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 50 grams all-purpose flour
- 100 grams confectioners' sugar
- 2 whole large eggs
- 2 whole large egg yolks
- 120 milliliters vanilla cappuccino froth topping (optional, store-bought or homemade)
- 1 tablespoon cocoa powder (for dusting ramekins)
- 1 tablespoon butter (for greasing ramekins)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease four small ramekins with a thin layer of butter, then dust with cocoa powder to prevent the cakes from sticking.
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt the mixture over a double boiler or in the microwave in 20-second increments, stirring in between, until smooth and glossy.
Stir the instant espresso powder and vanilla extract into the melted chocolate until fully dissolved. Set aside to cool slightly.
In a separate mixing bowl, whisk together the eggs, egg yolks, and confectioners' sugar until thick and pale, about 2 minutes.
Gently fold the egg mixture into the melted chocolate mixture using a spatula, making sure to combine them evenly.
Sift the all-purpose flour over the chocolate-egg mixture and fold gently until no streaks of flour remain.
Divide the batter evenly between the prepared ramekins. Place them on a baking sheet for easy handling.
Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers should still jiggle slightly when gently shaken.
Remove the ramekins from the oven and let them rest for 2 minutes. Carefully run a knife around the edges to loosen the cakes before inverting them onto plates.
Top each lava cake with 30 milliliters of vanilla cappuccino froth for an elegant finishing touch. Serve immediately while warm and gooey in the center.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 40.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 357 mg | 8% | |
*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.
