Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

Total Time
3hrs 10mins
Prep 40 mins
Cook 2 hrs 30 mins

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.

Ingredients Nutrition


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

5 5

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

5 5

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

5 5

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!