Easy Molten Lava Cakes With Whipped Espresso Cream
Easy molten lava cakes topped with whipped espresso mascarpone cream is the most romantic and decadent dessert for a Valentines day celebration. Rich chocolate, indulgent, and flowing with a glorious molten center, enjoy this last-minute dessert for Valentines day, Mothers day, or for a special weekend treat!
Ingredients
- 6 oz 60% bittersweet baking chocolate If you like a milder chocolate flavor, use semi sweet chocolate instead. I prefer the Ghirardelli Premium Baking Bar
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 1/2 tsp soy sauce
- 1/4 tsp instant espresso powder
- 1/2 tsp vanilla
- 6 tbsp all purpose flour
Espresso Mascarpone Whip
- 1/3 heavy whipping cream
- 1 tbsp powdered sugar
- 1/4 tsp instant espresso powder
- 1/3 cup mascarpone cheese
Instructions
Chocolate Lava Cakes
- Preheat the oven to 425 degrees. Grease four ramekins with butter or cooking spray. Dust ramekins with a little cocoa powder and set aside on a cookie sheet.
- Break the chocolate into small chunks. Add the butter and chocolate into a microwave safe bowl and microwave for 1 minute. If the butter isn't fully melted, continue to heat the chocolate mixture in 15 second increments until the chocolate is melted. Let it sit for 2-3 minutes. Whisk the chocolate until thoroughly combined. Whisk in the powdered sugar until well blended. Whisk in the eggs, egg yolks, espresso powder, vanilla, and soy sauce just until combined. Stir in the flour.
- Divide evenly between ramekins. Bake for 12-13 minutes until the sides are firm and the center is soft. Let the cakes sit for 1 minute to cool slightly. Invert the cakes. I like to rim the cake with a knife first. Then, hold the ramekin in one hand with a oven mitt. I cover the cake with an inverted plate, flip, and the cake should slide right out.
- To serve, dust the lava cakes with powdered sugar. Dollop the espresso mascarpone whip cream on top of the lava cakes. Serve with fresh raspberries, and enjoy!
Espresso Mascarpone Whip
- While the cake is baking, whip 1/3 cup of heavy whipping cream with 1 tablespoon confectioners sugar, 1/4 tsp espresso powder until soft peaks form. Add 1/3 cup mascarpone cheese and and whip until stiff peaks form.
