Chocolate-espresso Lava Cakes with Espresso Whipped Cream

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

Bon Appetit February 2002


1 cup All purpose flour
3/4 cup Unsweetened cocoa powder
6 teaspoons Instant Espresso Powder Or coffee powder
1 1/2 teaspoon Baking Powder
1 cup Salted Butter; Melted
1 cup Sugar
1 cup Brown sugar
4 large Eggs
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Almond extract
12 tablespoons Semisweet Chocolate Chips; about 4 1/2 ounces
1 cup Whipping Cream; Chilled
3 tablespoons Powdered sugar

Original recipe makes 6



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.

Verified by stevemur
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Calories Per Serving: 1452 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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