Best 4 Chocolate Espresso Lava Cakes With Espresso Whipped Cream Recipes

Indulge in the symphony of flavors with these delectable Chocolate Espresso Lava Cakes paired harmoniously with Espresso Whipped Cream. This dessert duo promises an exquisite culinary experience that will tantalize your taste buds and leave you craving for more. The rich, decadent chocolate cakes boast a molten espresso center that oozes out upon every spoonful, creating an explosion of intense flavors. The velvety Espresso Whipped Cream adds a touch of sophistication and a delightful coffee aroma, perfectly complementing the richness of the chocolate cakes. Together, they create a symphony of textures and flavors that will leave a lasting impression. Whether you're celebrating a special occasion or simply seeking a sweet treat, this Chocolate Espresso Lava Cakes with Espresso Whipped Cream recipe is sure to impress and satisfy your sweet cravings.

Let's cook with our recipes!

MOLTEN LAVA CAKE WITH WHIPPED CREAM

Molten Lava Cake with Whipped Cream image

Provided by Anne Burrell

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons plus 1 stick (8 tablespoons) unsalted butter
Granulated sugar, for coating the ramekins
3 ounces semisweet chocolate chips
1 1/2 cups confectioners' sugar, plus a little more for dusting
1 teaspoon vanilla extract
3 large eggs, plus 3 yolks
1/2 cup all-purpose flour
2 cups heavy whipping cream, cold

Steps:

Preheat the oven to 425 degrees F.
Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.
Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.
Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.
Whip the cream in a bowl with an electric mixer until it holds soft peaks.
Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.

MOLTEN CHOCOLATE-ESPRESSO CAKES

Molten Chocolate-Espresso Cakes image

These little cakes are our new go-to dessert, for so many reasons. They're fast and easy (though they don't look it), and they're great for company or just whenever you need a chocolate fix (pretty much every afternoon). Serve them plain, or topped with a bit of ganache and a sprinkling of pistachios or (our favorite) flaky sea salt.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
1/4 teaspoon coarse salt
3 large eggs
1 teaspoon pure vanilla extract
Ganache glaze (optional)

Steps:

Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

CHOCOLATE ESPRESSO LAVA CAKE

Chocolate Espresso Lava Cake image

When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Time 3h15m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

1 package chocolate fudge cake mix (regular size)
1 tablespoon instant espresso powder
3 cups 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup semisweet chocolate chips
1 cup white baking chips

Steps:

Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Chocolate-Espresso Lava Cakes With Espresso Whipped Cream image

A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.

Provided by helowy

Categories Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1/2 tablespoon baking powder
1 cup salted butter, melted
1 cup sugar
1 cup golden brown sugar, packed
4 large eggs
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
3/4 cup semi-sweet chocolate chips
1 cup chilled whipping cream
3 tablespoons powdered sugar

Steps:

Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
Whisk in dry ingredients.
Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
Cover and refrigerate for several hours.
Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
Cool cakes for five minutes and serve hot, topped with the whipped cream.

Tips:

Use high-quality chocolate for the best flavor. Dark chocolate with a cocoa content of 70% or higher is ideal.
Make sure the butter and chocolate are completely melted before mixing them together. This will help to create a smooth batter.
Do not overmix the batter. Overmixing can result in a tough cake.
Bake the cakes until the centers are just set. The cakes should be slightly wobbly in the center when you remove them from the oven.
Let the cakes cool for a few minutes before serving. This will help to prevent them from falling apart.
Serve the cakes with a scoop of espresso whipped cream for an extra special treat.

Conclusion:

Chocolate espresso lava cakes are a delicious and decadent dessert that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor and molten espresso center, these cakes are sure to impress your guests.