Chocolate-espresso Lava Cakes with Espresso Whipped Cream

6 Servings
100% would make this recipe for Chocolate-espresso Lava Cakes with Espresso Whipped Cream again.

Bon Appetit February 2002

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Chocolate-espresso Lava Cakes with Espresso Whipped Cream Ingredients

1 cup All Purpose Flour	4 large Eggs
3/4 cup Unsweetened Cocoa Powder	1 1/2 teaspoons Vanilla Extract
6 teaspoons Instant Espresso Powder Or coffee powder	1/4 teaspoon Almond Extract
1 1/2 teaspoon Baking Powder	12 tablespoons Semisweet Chocolate Chips about 4 1/2 ounces
1 cup Salted Butter Melted	1 cup Whipping Cream Chilled
1 cup Sugar	3 tablespoons Powdered Sugar
1 cup Brown Sugar

Instructions for Chocolate-espresso Lava Cakes with Espresso Whipped Cream

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350?F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

Main Ingredient: ChocolateCuisine: Uncategorized

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