You know that time of the year when you can’t stay awake during class or get out of bed? Like between the first day of class and the start of summer break?
Are you one of those poor souls who can’t stomach coffee but need the caffeine?
I have a solution for you.
Flowing dark chocolate and espresso nestled in a decadent chocolate treasure chest. Because you can have it all.
Espresso Lava Cake
- Prep Time:11 minutes
- Cook Time:9 minutes
- Total Time:20 minutes
- 2 oz dark chocolate
- 1/4 cup butter
- 2 eggs
- 2 tablespoon sugar
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 1 teaspoon flour
- 2 teaspoon espresso powder
Preheat the oven to 450ºF. To prepare your ramekins, wipe the inside with some softened butter, then put a spoonful of flower in each. Shake the ramekins around to completely coat the inside. Tap the ramekins upside down on the counter to remove excess flour.
Chop up the chocolate and butter and add it to a bowl. Place the bowl over a pot of boiling water until the chocolate melts.
Add one whole egg and one egg yolk (room temperature) to a mixing bowl. Whisk a little, add the sugar, then whisk vigorously until fluffy.
Add the melted chocolate mixture slowly to the eggs while continuously stirring. If you pour too fast, you might scramble your eggs.
Add the vanilla, baking powder, flour and espresso powder (aka instant coffee) and mix just enough to incorporate all the ingredients. Pour the batter into the ramekins.
Bake for 8 to 9 minutes. The outsides should be cooked just enough so that they aren’t wet with batter but the inside should still be runny. Serve warm.
#SpoonTip: for expert lava cake removal, pick up the ramekin with tongs, place a plate over top and flip it upside down.