Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

Name: Chocolate-Espresso Lava Cakes with Espresso Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 0 teaspoons almond extract; 2 teaspoons baking powder; 4 larges eggs; 237 milliliters (packed) golden brown sugar; 6 teaspoons instant espresso powder or instant coffee powder; 3 Tbsps powdered sugar; 237 milliliters (2 sticks) salted butter, melted; 128 grams 12 tablespoons semisweet chocolate chips (about; 237 milliliters sugar; 177 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 237 milliliters chilled whipping cream

This recipe serves 6. One portion of this dish contains roughly 11g of protein, 58g of fat, and a total of 965 calories. It will be a hit at your valentin day event. Head to the store and pick up powdered sugar, sugar, baking powder, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.

Ingredients you will need

Instant Espresso

Baking Powder

Cocoa Powder

All Purpose Flour

Equipment you will use

Bowl

Place butter in large bowl; add both sugars and whisk until well blended.

Ingredients you will need

Butter

Equipment you will use

Whisk

Bowl

Whisk in eggs 1 at a time, then vanilla and almond extracts.

Ingredients you will need

Vanilla

Almonds

Egg

Equipment you will use

Whisk

Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Ingredients you will need

Chocolate Chips

Coffee

French Fries

Equipment you will use

Whisk

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Ingredients you will need

Instant Espresso

Powdered Sugar

Cream

Equipment you will use

Whisk

Bowl

Position rack in center of oven and preheat to 350°F.

Equipment you will use

Oven

Let mugs with batter stand at room temperature 5 minutes.

Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

Ingredients you will need

Whipped Cream