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.