No oven? You can bake these lava cakes in the toaster oven or turbo broiler! Make sure to check occasionally for doneness if your toaster oven doesn’t have a thermostat.
Chocolate-Espresso Lava Cake Recipe
No oven? You can bake these in the toaster oven or turbo broiler!
Ingredients
Chocolate-Espresso Lava Cake Ingredients
- 1/2 Cup bittersweet chocolate chips
- 1/4 Cup Butter cubed, plus more for greasing
- 2 shots Coffee use espresso
- 3/4 cups confectioners 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
Instructions
- Preheat oven to 425F. Generously grease 2 (4-inch) or 4 (3-inch) heatproof molds or ramekins with butter. Place on a baking sheet.
- Microwave chocolate and butter in a large microwave-safe bowl for 1 minute on high or until butter is melted. Mix well.
- Add espresso and stir well. Add sugar and mix until well blended.
- Beat in egg and egg yolk with a wire whisk.
- Stir in flour and mix until just combined. (Mixture will be slightly thick but pourable.) Divide batter among prepared molds or ramekins.
- 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.
- 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. Serve immediately.
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