Chocolate espresso lava cake

Chocolate espresso lava cake

  • 8-10 serves

  • 30 minutes

  • Nut free

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 4 oz (115g) Billy's almond dark chocolate
  • 1 tsp instant espresso powder or 2 tsp very strong brewed espresso (cooled)
  • 2 eggs
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1/8 tsp salt
Almond Dark
Almond Dark

Almond Dark

$15.00+

Chocolate meets espresso in this rich, molten masterpiece. Bold, gooey, and dangerously good — this lava cake is here to impress (or just spoil you). Let’s bake some magic.

Instructions:

  1. Preheat oven to 425°F (220°C). Grease 4 ramekins or muffin tins with butter and dust lightly with cocoa powder.

  2. Melt chocolate and butter: In a microwave-safe bowl, melt the butter and chocolate together in 20-second bursts, stirring until smooth. Stir in the espresso powder (or brewed espresso) while still warm. Let cool slightly.

  3. Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and slightly thickened.

  4. Combine: Gently stir the chocolate-espresso mixture into the egg mixture until smooth.

  5. Add flour: Sift in the flour and fold until just combined.

  6. Fill ramekins: Divide batter evenly among ramekins.

  7. Bake for 11–12 minutes — edges should be set with the centre gooey.

  8. Serve: Let cool for 1 minute, then invert onto plates. Top with ice cream or whipped cream.

Photo by Sandie Clarke on Unsplash.

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Chocolate espresso lava cake