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 all purpose flour; 3/4 cup unsweetened cocoa powder; 6 teaspoons instant espresso powder or instant coffee powder; 1 1/2 teaspoons baking powder; 1 cup (2 sticks) salted butter, melted; 1 cup sugar; 1 cup (packed) golden brown sugar; 4 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract; ½ tablespoons semisweet chocolate chips (about 4 1/2 ounces); 1 cup chilled whipping cream; 3 tablespoons powdered sugar

Servings: persons

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
½ tablespoons semisweet chocolate chips (about 4 1/2 ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar

1
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.
2
Place butter in large bowl; add both sugars and whisk until well blended.
3
Whisk in eggs 1 at a time, then vanilla and almond extracts.
4
Whisk in dry ingredients.
5
Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each).
6
Top each with 2 tablespoons chocolate chips.
7
Gently press chips into batter.
8
Cover and refrigerate mugs at least 1 hour and up to 1 day.
9
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form.
10
Chill up to 1 hour.
11
Position rack in center of oven and preheat to 350F.
12
Let mugs with batter stand at room temperature 5 minutes.
13
Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes.
14
Cool cakes 5 minutes.
15
Top hot cakes with espresso whipped cream and serve.

1366

kcal

Calories

Fat

153

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 all purpose flour, 3/4 cup unsweetened cocoa powder, 6 teaspoons instant espresso powder or instant coffee powder, 1 1/2 teaspoons 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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