WATCH: How to Make Chocolate-Espresso Lava Cake
Add coffee and caramel flavors to make your lava cake extra indulgent! No oven? You can bake these lava cakes in the toaster oven or turbo broiler!
Chocolate-Espresso Lava Cake
Prep time 10 minutes
Cooking time 15 minutes
Makes 2 (4x2-inch) or 4 (3x2-inch) ramekins
1/2 cup bittersweet chocolate chips
1/4 cup butter, cubed, plus more for greasing
2 shots coffee, use espresso
3/4 cups confectioner's sugar, sifted
1 egg yolk, (from a large egg)
1/3 cup all-purpose flour
2 to 4 caramel candies, use soft, chewy kind
cocoa powder, for dusting
whipped cream, to serve
1 Preheat oven to 425F. Generously grease 2 (4-inch) or 4 (3-inch) heatproof molds or ramekins with butter. Place on a baking sheet.
2 Melt chocolate and butter in a double boiler until butter and chocolate are melted. Mix well.
3 Add espresso and stir well. Add sugar and mix until well blended.
4 Beat in egg yolk with a wire whisk.
5 Stir in flour and mix until just combined. (Mixture will be slightly thick but pourable.)
Divide batter among prepared molds or ramekins.
6 Microwave caramel candies on a microwave-safe plate for 15 to 20 seconds to soften. With wet hands, scoop up 1 candy, roll into a ball, and gently drop into the center of a ramekin. Repeat with remaining caramel candies and ramekins.
7 Bake in the preheated oven for 12 to 15 minutes or until sides are firm but centers are soft. Remove from oven and let rest for 1 minute. Carefully run a spatula or small knife around cakes to loosen. Invert cakes onto dessert plates. Dust with cocoa powder and serve with whipped cream or ice cream, if desired.