Chocolate-Espresso Lava Cakes With Espresso Whipped Cream Recipe

Name: Chocolate-Espresso Lava Cakes With Espresso Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 3/4 cup unsweetened cocoa powder; 6 teaspoons instant espresso powder; 1/2 tablespoon baking powder; 1 cup salted butter, melted; 1 cup sugar; 1 cup golden brown sugar, packed; 4 large eggs; 1/2 tablespoon vanilla extract; 1/4 teaspoon almond extract; 3/4 cup semi-sweet chocolate chips; 1 cup chilled whipping cream; 3 tablespoons powdered sugar

Servings: persons

1 cup flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1/2 tablespoon baking powder
1 cup salted butter, melted
1 cup sugar
1 cup golden brown sugar, packed
4 large eggs
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
3/4 cup semi-sweet chocolate chips
1 cup chilled whipping cream
3 tablespoons powdered sugar

1
Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
2
Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
3
Whisk in dry ingredients.
4
Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
5
Cover and refrigerate for several hours.
6
Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
7
Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
8
Cool cakes for five minutes and serve hot, topped with the whipped cream.

1530

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour, 3/4 cup unsweetened cocoa powder, 6 teaspoons instant espresso powder, 1/2 tablespoon baking powder, and more.

Yes, Chocolate-Espresso Lava Cakes With Espresso Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

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