Chocolate-espresso Lava Cakes with Espresso Whipped Cream
Verified by stevemur
|1 cupAll purpose flour|
|3/4 cupUnsweetened cocoa powder|
|6 teaspoonsInstant Espresso Powder Or coffee powder|
|1 1/2 teaspoonBaking Powder|
|1 cupSalted Butter; Melted|
|1 cupBrown sugar|
|1 1/2 teaspoonsVanilla extract|
|1/4 teaspoonAlmond extract|
|12 tablespoonsSemisweet Chocolate Chips; about 4 1/2 ounces|
|1 cupWhipping Cream; Chilled|
|3 tablespoonsPowdered sugar|
Chocolate-espresso Lava Cakes with Espresso Whipped Cream Preparation
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 350F. 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.
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