Espresso Caramel Lava Cake Recipe

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Ingredients:


100g dark chocolate (70% cocoa), chopped


100g unsalted butter


100g granulated sugar


2 large eggs


1 egg yolk


2 tbsp espresso or strong brewed coffee


80g all-purpose flour


½ tsp baking powder


¼ tsp salt


1 tsp vanilla extract


6 tsp caramel sauce (for filling)


Instructions:


1. Preheat the oven to 200°C (400°F). Grease and flour 4 ramekins or muffin molds.


2. Melt the chocolate and butter together over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly.


3. Whisk eggs, egg yolk, and sugar in a bowl until fluffy and pale.


4. Stir in the melted chocolate, followed by espresso and vanilla extract.


5. Sift in flour, baking powder, and salt, folding gently until just combined.


6. Fill ramekins halfway, add a teaspoon of caramel sauce in the center, and cover with more batter.


7. Bake for 10-12 minutes until the edges are set but the center remains gooey.


8. Cool for 2 minutes, then carefully invert onto plates.


9. Serve warm with a dusting of cocoa powder and a scoop of vanilla ice cream.


Enjoy your Espresso Caramel Lava Cake!

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