Chocolate Lava Cakes with Espresso (Printable)

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

# What You'll Need:

→ Chocolate Mixture

01 - 4 oz 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

# Step-by-Step:

01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and lightly dust with cocoa powder, tapping out excess.
02 - In a heatproof bowl set over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened, approximately 2-3 minutes.
04 - Stir espresso powder and vanilla extract into the chocolate mixture.
05 - Gently fold chocolate mixture into egg mixture until incorporated.
06 - Sift flour and salt over batter, folding gently until just combined. Avoid overmixing.
07 - Divide batter evenly among prepared ramekins.
08 - Place ramekins on baking sheet and bake for 11-13 minutes until edges are set but centers remain soft.
09 - Let cakes rest for 1 minute. Run knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The molten center makes every bite feel like unwrapping a warm, edible secret.
  • Espresso deepens the chocolate without tasting like coffee, just richer and more grown up.
  • They look fancy but come together faster than most cookies.
  • Individual servings mean no awkward slicing or portioning at the table.
02 -
  • Do not overbake or the centers will set and you'll just have regular chocolate cakes.
  • Greasing and dusting the ramekins well is the only way to get a clean release without tearing the edges.
  • The batter can be made ahead and refrigerated, but bring it to room temperature before baking or the timing will be off.
03 -
  • The jiggle test is everything: the edges should be firm but the center should wobble slightly when you gently shake the ramekin.
  • Let the cakes rest for exactly one minute before inverting, any longer and they stick, any shorter and they fall apart.
  • Use room temperature eggs so they blend smoothly with the warm chocolate without seizing.
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