Chocolate-Espresso Lava Cakes With Espresso Whipped Cream

Recipe by helowy
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READY IN: 3hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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