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Ingredients
| all-purpose flour (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 3/4 cup |
| instant espresso powder: 2 Tbl |
| baking powder: 1/2 Tbl |
| salted butter: 1 cup (melted) |
| granulated sugar: 1 cup |
| golden brown sugar (packed): 1 cup (packed) |
| eggs: 4 (large) |
| vanilla extract: 1/2 Tbl |
| almond extract: 1/4 tsp |
| semisweet chocolate chips (chips): 3/4 cup |
| heavy whipping cream (fluid): 1 cup (chilled) |
| powdered sugar (unsifted): 3 Tbl |
Chocolate-Espresso Lava Cakes With Espresso Whipped Cream
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
150 min -
Servings
6 serving(s)
Tags
- Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
- 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.
- Whisk in dry ingredients.
- Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
- Cover and refrigerate for several hours.
- Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
- 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.
- Cool cakes for five minutes and serve hot, topped with the whipped cream.