Ingredients for Chocolate Espresso Lava Cakes With Espresso Whipped Cream
- 1 ½ cups all-purpose flour
- Unsweetened Cocoa Powder
- Instant Espresso Powder
- 1 ½ teaspoons baking powder
- Salted Butter
- Sugar
- Golden Brown Sugar
- 4 large eggs
- Vanilla Extract
- Almond Extract
- Semi Sweet Chocolate Chips
- Whipping Cream
- 2 tablespoons powdered sugar
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How to Make Chocolate Espresso Lava Cakes With Espresso Whipped Cream
- Preheat oven to 350°F (175°C). Position rack in the center.
- Sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 5 teaspoons instant espresso powder, and 1 ½ teaspoons baking powder into a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy.
- Whisk in 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among six (6) 1-cup ramekins.
- Top each ramekin with 2 tablespoons of semi-sweet chocolate chips.
- Gently press the chocolate chips into the batter.
- Cover the ramekins and refrigerate for at least 4 hours, or preferably overnight.
- While the cakes chill, prepare the whipped cream: In a chilled bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon instant espresso powder until stiff peaks form.
- Remove ramekins from the refrigerator 15 minutes before baking. Let them sit at room temperature.
- Bake for 25-30 minutes, or until the edges are set and the center is still slightly soft. A toothpick inserted into the center should come out with moist crumbs attached.
- Let the cakes cool in the ramekins for 5 minutes before carefully inverting them onto serving plates.
- Serve immediately, topped generously with the espresso whipped cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
290g
Fat
171g
Carbs
32g
