Espresso Molten Lava Cake

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Is there anything better than molten lava cake for Valentine’s Day? The ooey-gooey chocolate, hint of espresso, and fresh raspberries in this cake practically scream romance. The best part? This recipe yields exactly two cakes -- perfect for a dinner date with your Valentine.

If you’ve ever had a molten lava cake at a restaurant, you know it’s a one-of-a-kind dessert. And, honestly, it’s not as hard to make as you’d think -- try it out for yourself!

Espresso Molten Lava Cake Ingredients

  • 1/2 stick unsalted butter, plus 1 tsp. more for the ramekins
  • 2 Tbsp. flour, plus more for dusting ramekins
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup sugar
  • 1 large whole egg
  • 1 large egg yolk
  • 3 Tbsp. granulated sugar
  • 1/4 tsp vanilla
  • 2 Tbsp. brewed H.C. Valentine Signature Espresso (If you don't have an espresso machine, use strong coffee)
  • Confectioners’ sugar and raspberries for garnish

Espresso Molten Lava Cake Instructions

  • Preheat the oven to 400 degrees. Butter two ramekins and dust with a little flour (this helps coat the ramekins so your cakes won’t stick).
  • Over a double boiler, melt the butter with the chocolate. Remove from the heat and slowly whisk in the sugar, flour, whole eggs and egg yolks until combined.
  • Remove from stove and scrape batter into individual ramekins and bake for 10 minutes. The cakes should be firm on the outside and dry on top, but still a bit wobbly in the center.
  • Let your cakes cool for one minute, then gently run a knife around the cakes. Flip onto a plate and serve immediately while hot. Optional garnishes include confectioners’ sugar, raspberries, and ice cream.