Chocolate Espresso Lava Cakes

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Recipe for Chocolate Espresso Lava Cakes. These truly delicious chocolate brownie soufflés embody everything that a chocolate dessert should be.


  • 1 cup all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 5 teaspoons instant espresso powder
  • 1 1/2 teaspoons baking powder
  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 eggs
  • 11/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 3/4 cup semisweet chocolate chips
  • Topping:
  • 1 cup whipping cream, chilled
  • 3 tablespoons confectioner
  • 1 teaspoon instant espresso powder


  1. Grease six 1 cup (250 mL) ovenproof ceramic coffee mugs. Set aside.
  2. In a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.
  3. In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract, whisk in flour mixture.
  4. Divide batter among prepared coffee mugs (about 2/3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.
  5. Topping: In a medium bowl, combine cream, confectioners sugar and espresso powder. whisk until stiff peaks form. Chill for 1 hour.
  6. Preheat oven to 350°F (180°C). Let mugs with batter stand at room temperature for 5 minutes. Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes. Top hot cakes with espresso whipped cream and serve.
  7. Tip: All of the recipes in this book were tested using large eggs. Using medium or extra-large eggs may adversely affect the outcome of the recipe.