Chocolate Espresso Lava Cakes

Recipe by: Julie Hasson

Article Furnished by: Lisa Ekus Public Relations

I developed this recipe for Bon Appétit magazine. It was such a huge hit that it was prepared on the Today Show. These cakes are really chocolate brownie soufflés that are baked in coffee mugs. They are truly delicious, embodying everything that a chocolate dessert should be. You can make them ahead of time, then pop them in the oven as your guests sit down for the main course.

Serves 6

• 6 1-cup (250 mL) ovenproof ceramic coffee mugs, greased
• 1 cup (250 mL) all-purpose flour
• 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder
• 5 teaspoon (25 mL) instant espresso powder
• 1 1/2 teaspoons (7 mL) baking powder
• 1 cup (250 mL) butter, melted
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) packed light brown sugar
• 4 eggs
• 1-1/2 (7 mL) teaspoons vanilla
• 1/4 teaspoon (1 mL) almond extract
• 3/4 cup (175 mL) semisweet chocolate chips

Topping

• 1 cup (250 mL) whipping (35%) cream, chilled
• 3 tablespoons (45 mL) confectioner’s (icing) sugar
• 1 teaspoon (5 mL) instant espresso powder

Preparation:

In a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.

In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture.

Divide batter among prepared coffee mugs (about 2/3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.

Topping:

In a medium bowl, combine cream, confectioner’s sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour.

Preheat oven to 350°F (180°C). Let mugs with batter stand at room temperature for 5 minutes. Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes. Top hot cakes with espresso whipped cream and serve.

Tip:

All of the recipes in this book were tested using large eggs. Using medium or extra-large eggs may adversely affect the outcome of the recipe.