Molten Chocolate Lava Cakes with Espresso Whip Recipe

Prep Time 20 mins
Cook Time 12 mins
Rest Time 5 mins
Total Time 37 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

Rich, gooey, and indulgent, these Molten Chocolate Lava Cakes with Espresso Whip are the ultimate dessert for chocolate lovers. Each cake features a soft, tender outer layer that gives way to a molten chocolate center, perfectly balanced with a lightly sweetened espresso whipped cream. This impressive yet surprisingly simple recipe is ideal for dinner parties, romantic nights, or when you’re craving a luxurious treat.

Ingredients
    For the Lava Cakes
  • 100 g dark chocolate (70% cocoa, chopped)
  • 100 g unsalted butter (cubed, plus extra for greasing)
  • 2 large eggs
  • 2 large egg yolks
  • 75 g granulated sugar
  • 30 g all-purpose flour (sifted)
  • Pinch of salt
  • 0 tsp 0.5 vanilla extract
    • For the Espresso Whip
  • 200 ml heavy cream (chilled)
  • 1 tbsp powdered sugar (sifted)
  • 1 tsp espresso powder (or instant coffee granules, finely ground)
    • For Preparing the Ramekins
  • 1 tbsp melted butter (for brushing)
  • 1 tbsp cocoa powder (for dusting, prevents sticking)
Instructions
    Prepare the Ramekins
  1. 1
    Brush 4 individual ramekins with melted butter, then dust with cocoa powder. Tap out excess and set aside. This ensures the cakes release easily after baking.
    2. Melt Chocolate and Butter
  2. 2
    In a heatproof bowl, combine chopped dark chocolate and butter. Place over a saucepan with simmering water (double boiler method) and stir until smooth and glossy. Remove from heat and let cool slightly.
    3. Whisk Eggs and Sugar
  3. 3
    In a separate bowl, whisk together eggs, egg yolks, and sugar until pale, thick, and slightly foamy (about 2–3 minutes). Add vanilla extract.
    4. Combine Chocolate and Egg Mixture
  4. 4
    Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously to prevent curdling.
    5. Add Flour and Salt
  5. 5
    Gently fold in the sifted flour and a pinch of salt using a spatula, mixing until just combined. Do not overmix.
    6. Fill and Chill
  6. 6
    Divide the batter evenly among the prepared ramekins. For best results, refrigerate for at least 10 minutes before baking—this helps achieve the molten center.
    7. Bake
  7. 7
    Preheat oven to 200°C. Place ramekins on a baking tray and bake for 11–12 minutes. The edges should be firm but the center slightly wobbly.
    8. Rest and Release
  8. 8
    Remove from oven and let rest for 2 minutes. Run a thin knife around the edges, then carefully invert each cake onto a serving plate.
    9. Make Espresso Whip
  9. 9
    In a chilled mixing bowl, beat heavy cream with powdered sugar and espresso powder until soft peaks form. Taste and adjust sweetness if needed.
    10. Serve
  10. 10
    Serve each warm lava cake topped with a generous dollop of espresso whip. Optionally dust with cocoa powder or garnish with chocolate shavings.
Note

Storage: Lava cakes are best eaten fresh, but you can refrigerate unbaked batter in ramekins for up to 24 hours. Bake directly from fridge, adding 1 extra minute.

Variation: Add 1 tsp orange zest for a citrusy twist, or replace espresso whip with vanilla ice cream for a classic pairing.

Tip: Use high-quality chocolate for the best molten texture and flavor.

Keywords: molten lava cake, chocolate dessert, espresso whip, easy elegant dessert, baking recipe
Read it online: https://petitepanini.com/recipe/molten-chocolate-lava-cakes-with-espresso-whip-recipe/