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Dark chocolate and espresso lava cake
A decadent creamy dreamy chocolatey lava cake that will satisfy your sweet tooth. The dark chocolate shines thanks to the espresso, and the moist cake holds up perfectly with the gooeyness of the lava.
YIELDS
2
Ingredients
- 1/2 cup dark chocolate, chopped
- 1/4 cup unsalted butter, cubed
- 1 teaspoon espresso powder
- 1 large egg
- 1 large egg yolk
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla bean paste (if you can’t find the paste, substitute for an equal amount of vanilla extract)
- 1/2 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- Icing sugar, for garnish
Directions
- Preheat your oven to 450° F. Butter and lightly coat two six-ounce ramekins with cocoa powder and place them on a rimmed baking sheet. Set aside.
- Add chopped chocolate, butter, and espresso powder to a double boiler - a metal or glass mixing bowl set over a saucepan of simmering water, ensuring the water does not touch the bowl - and let melt, stirring every so often until fully incorporated. Set aside.
- Next, add egg, yolk, sugar, vanilla, and salt to a large mixing bowl, and using electric beaters, beat until the mixture has thickened and lightened in colour, about two minutes. Beat in the flour.
- Gently fold the chocolate mixture into the egg mixture until no streaks remain. Divide the mixture between the prepared ramekins and bake for nine minutes or until the edges are firm but the middle is still soft - that’s where the lava is!
- Gently run a butter knife around the edges of the ramekins to loosen the cakes. Place a dessert-size plate onto the ramekin and invert. The ramekin will be hot, so make sure you use a kitchen towel to release the ramekin from the cake.
- Garnish with icing sugar or ice cream, dig in, let the lava flow, and enjoy!
