Description
Experience restaurant-quality indulgence at home with these quick and easy chocolate lava cakes. Featuring a firm, light cake exterior and a warm, molten chocolate center, this recipe uses high-quality semisweet chocolate and a touch of espresso powder to deepen the flavor. Perfect for busy weeknights or impressing guests, these cakes are a reliable favorite that delivers professional results every time.
Ingredients
1/2 cup butter, room temperature
Cocoa powder, for dusting
1/2 cup granulated sugar
6 large eggs, room temperature
1 tsp pure vanilla extract
1 cup all-purpose flour, sifted
2 tsp espresso powder
1 tsp kosher salt
2 2/3 cups semisweet chocolate chips, melted
Instructions
Preheat oven to 400 degrees Fahrenheit.
Grease a 12-cup muffin tin with butter and dust with cocoa powder, tapping out excess.
Beat sugar and butter in a large bowl until fluffy and smooth.
Add eggs one at a time, ensuring full incorporation after each addition.
Stir in vanilla extract.
Whisk in sifted flour, espresso powder, and salt until just smooth.
Fold in the melted chocolate chips until fully combined.
Divide batter among muffin cups.
Bake for 9 minutes until the edges are set and centers remain soft.
Notes
Ensure eggs are at room temperature for the best emulsion. Espresso powder is key to balancing the sweetness of the chocolate. Store leftovers in an airtight container and warm briefly in the microwave before serving to restore the molten center.
- Prep Time: 15
- Cook Time: 9
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg