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    You are in: Home / Recipes / Chocolate-Espresso Lava Cakes With Espresso Whipped Cream Recipe
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    Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    40 mins

    2 hrs 30 mins

    megnbrycesmom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
    2. 2
      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.
    3. 3
      Whisk in dry ingredients.
    4. 4
      Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
    5. 5
      Cover and refrigerate for several hours.
    6. 6
      Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
    7. 7
      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.
    8. 8
      Cool cakes for five minutes and serve hot, topped with the whipped cream.

    Ratings & Reviews:

    • on April 19, 2010

      55

      A great, delicious recipe. I am fan of espresso and espresso made recipes. Thanks :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2008

      55

      This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2008

      55

      This was absolutely fabulous--a chocolate-lover's dream! I didn't have 1-cup ramekins, so I baked mine in mini bundt pans. I turned them out upside-down onto a plate and placed melted chocolate into the bundt cake center topped with a scoop of vanilla ice-cream. I didn't have all the ingredients to make the espresso whipped cream, but I bet that would have been top-notch as well. Thanks for such a decadent, sinful delight!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 902.3
     
    Calories from Fat 510
    56%
    Total Fat 56.6 g
    87%
    Saturated Fat 34.2 g
    171%
    Cholesterol 276.6 mg
    92%
    Sodium 385.6 mg
    16%
    Total Carbohydrate 98.3 g
    32%
    Dietary Fiber 5.3 g
    21%
    Sugars 72.6 g
    290%
    Protein 10.6 g
    21%

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