Mocha Lava Cake
Indulgent chocolate cake with a gooey coffee-infused center
Welcome to a dessert lover's paradise! Our Mocha Lava Cake is a decadent fusion of rich chocolate and aromatic coffee, inspired by the classic French dessert with an energizing twist. This recipe combines the comforting warmth of a traditional lava cake with the bold flavors of espresso, creating a truly unforgettable taste experience.
We use high-quality dark chocolate and freshly brewed espresso to achieve the perfect balance of sweetness and bitterness. The cake's exterior is delightfully tender, while the center remains gloriously molten, thanks to a carefully timed baking process. As you cut into the cake, watch in awe as the velvety mocha center flows out, ready to be savored with every bite.
Why You’ll Love This Recipe
Get ready to fall in love with our Mocha Lava Cake! Here's why you'll adore this recipe:
- Irresistible Flavor Combination: The perfect marriage of rich chocolate and robust coffee
- Impressive Presentation: Wow your guests with a restaurant-quality dessert
- Quick and Easy: Ready in just 30 minutes
- Customizable: Adjust the coffee strength to suit your taste
- Perfect for Date Night: A romantic dessert for two
Mocha Lava Cake
Indulgent chocolate cake with a gooey coffee-infused center
Equipment
- 2 6-oz ramekins
- Microwave-safe bowl
- Mixing bowls
- Whisk
- Sifter
- Oven
Ingredients
- 4 oz (113g) high-quality dark chocolate, chopped
- 1/4 cup (57g) unsalted butter
- 1 large egg
- 1 egg yolk
- 1/4 cup (50g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 shot (1 oz) freshly brewed espresso
- 1/4 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C). Grease and flour two 6-oz ramekins.
- In a microwave-safe bowl, melt the chocolate and butter in 30-second intervals, stirring between each, until smooth.
- In a separate bowl, whisk together the egg, egg yolk, and sugar until light and frothy.
- Fold the melted chocolate mixture into the egg mixture.
- Sift in the flour and cocoa powder, then add the espresso, vanilla, and salt. Gently fold until just combined.
- Divide the batter between the prepared ramekins.
- Bake for 12-14 minutes, until the edges are set but the center is still jiggly.
- Let cool for 1 minute, then carefully invert onto serving plates.
- Dust with powdered sugar and serve immediately.
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