Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

Serving suggestion: 

 

Prep and cook time:

  
 

Makes:

 6 servings

Ingredients:

1 c

flour

¾ c

unsweetened cocoa powder

6 tsp

instant espresso powder or instant coffee powder

1 ½ tsp

baking powder

1 c

salted butter, melted

1c

sugar

1c

golden brown sugar, packed

4

large eggs

1 ½ tsp

vanilla extract

¼ tsp

almond extract
12 Tbsp semisweet chocolate chips (about 4 ½ oz)

 

1 c whipping cream, chilled
3 Tbsp powdered sugar

Directions:

  1. Sift flour, cocoa powder, 5 tsp espresso powder and baking powder into medium bowl. 

  2. Place butter in large bowl; add both sugars and whisk until well blended. 

  3. Whisk in eggs 1 at a time, then vanilla and almond extracts. 

  4. Whisk in dry ingredients. 

  5. Divide batter among 6 1-cup ovenproof coffee mugs (about ⅔ cup in each).  Top each with 2 tbsp chocolate chips.  Gently press chips into batter. 

  6. Cover and refrigerate mugs at least 1 hour and up to 1 day. 

 

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

 

  1. Position rack in center of oven and preheat to 350oF.  Let mugs with batter stand at room temperature 5 minutes. 

  2. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes with with thick batter attached, about 30 minutes.  Cool cakes 5 minutes.  Top hot cakes with espresso whipped cream and serve. 

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