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

# How to Make It:

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 let 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 until fully incorporated.
05 - Gently fold the chocolate mixture into the egg mixture using a spatula.
06 - Sift flour and salt over the mixture, folding gently until just combined. Avoid overmixing.
07 - Divide batter evenly among the prepared ramekins, filling each approximately three-quarters full.
08 - Place ramekins on a baking sheet and bake for 11-13 minutes until edges are set but centers remain soft.
09 - Let cakes rest for 1 minute. Run a knife around edges to loosen, then invert onto dessert plates. Serve immediately.

# Expert Advice:

01 -
  • The molten center feels like magic but needs only basic pantry ingredients and 27 minutes start to finish.
  • Espresso deepens the chocolate without making it taste like coffee, just richer and more grown up.
  • Each person gets their own ramekin, which somehow makes it feel fancier than sharing a cake.
  • You can make the batter ahead and bake right before serving so you're not stuck in the kitchen during dinner.
02 -
  • Underbaking is better than overbaking; you want molten centers, and 1 extra minute in the oven can turn lava into regular cake.
  • Room temperature batter bakes more evenly, so if you refrigerate it ahead, let it sit out for 20 minutes before baking.
  • Greasing and dusting the ramekins isn't optional; I learned this when my first batch stuck and I had to serve them in the ramekins with spoons.
03 -
  • Use room temperature eggs so they whisk up faster and blend into the chocolate more smoothly without cooling it down too much.
  • If you want a more intense coffee note, bump the espresso powder to 1 and a half teaspoons, but taste the batter first to make sure it doesn't overpower the chocolate.
  • Invest in good quality ramekins with straight sides; the cakes release cleaner and look more professional on the plate.
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