Chocolate Espresso Lava Cake Food

MOLTEN CHOCOLATE-ESPRESSO CAKES

Steps:

• Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
• In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
• Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.

CHOCOLATE ESPRESSO LAVA CAKE

Steps:

• Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.

THE BEST CHOCOLATE LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
• Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
• Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
• With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
• Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
• Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Steps:

• 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.

CHOCOLATE LAVA CAKE

Steps:

• Preheat the oven to 450°. Butter and flour six 6-ounce ramekins. Place on a rimmed baking sheet and set aside.
• In a medium, microwave-safe bowl, combine the butter and chocolate. Microwave at 50% power until the mixture is smooth and melted, about 2 minutes, stirring every 30 seconds. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, egg yolks, sugar, vanilla, instant espresso granules, and salt. Beat on medium-high until thick and pale, about 3 minutes.
• Immediately fold the warm chocolate mixture and flour into the whipped egg mixture. Divide the batter evenly among the prepared ramekins. (A heaping 1/3 cup should go in each).
• Bake until the sides of the cakes are set, but the centers are still slightly jiggly, 8 to 10 minutes. Let the cakes cool in the ramekins for 1 minute. Invert each cake onto a serving plate. Serve immediately with ice cream, chocolate or caramel sauce and halved strawberries.

MOLTEN CHOCOLATE ESPRESSO

Steps:

• Preheat the oven to 350 degrees F.
• Melt the chocolate with the butter in the top of a double boiler; set aside to cool. In an electric mixer with a paddle attachment (or by hand, with a spoon), mix the sugar and eggs until lightened in color, about 1 minute. Pour in the cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla, and salt. Beat well, scraping down the sides of the bowl as you go. Add the flour and mix just until blended. Divide the mixture between 4 (6-ounce) oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of the cup.) Put them on a baking sheet and bake for 30 to 35 minutes, just until the tops begin to crack. Do not over bake (the top should be crisp but the interior soft). Let them cool for about 15 minutes while you make the whipped cream.
• Dissolve the espresso powder in the remaining 1 cup of heavy cream, then whip the cream until it forms soft peaks. Put a dollop of the flavored whipped cream on each warm "cappuccino" and garnish with a dusting of cocoa. Serve warm.