Sometimes there are cravings that can only be satisfied with chocolate- rich, molten, warm chocolate. Look no further than my mocha & java lava cakes. Chocolate AND coffee- dessert heaven! The molten center is ooey gooey and when fresh whipped cream hits the hot chocolate- Oh Lordy!
I found this basic recipe on Sally’s Baking Blog, but wanted to add something to give it a real punch of flavor. My idea was to add coffee and sea salt flakes and boy, does it work. It elevates and intensifies the chocolate taste to a whole new level. Sally recommend’s using high quality baking chocolate, but when experimenting with this recipe, I used dark chocolate chips one time and the results were perfect. The lava is definitely more notable if you use baking bars. Bakers choice.
With only 7 ingredients in the batter you can whip these up one night this week and enjoy a quick decadent dessert in a matter of minutes.
It is restaurant worthy taste ready in a flash.
Mocha java Lava Cake- serves 4
6 oz. good quality dark or semi- sweet baking chocolate, chopped into chunks
1/2 cup unsalted butter, plus 1 TBSP cut into pieces
1/4 cup brewed strong coffee
1/2 cup all purpose flour, sifted
1/2 cup confectioner’s sugar, sifted
1/4 tsp Kosher salt
pinch of sea salt flakes
2 large eggs
2 large egg yolks
cooking spray for the ramekins
cocoa powder for dusting the ramekins
- FOUR- 6 OZ. Ramekins
Method- Prep time- 15 minutes. Baking time- 15 minutes
- Pre heat oven to 425 degrees.
Spray four- 6oz. ramekins with non- stick cooking spray and then dust with unsweetened cocoa powder.
- In a medium sized microwave safe bowl, combine the chocolate and butter. Microwave for 30 seconds, stirring and then micowave another 10-15 seconds until the chocolate has compeltely melted. Add in the coffee. Mix gently. Set aside to cool slightly.
- In another bowl , add in the flour, sugar and salt, whisking to remove any clumps. Beat the eggs in a small bowl. Set aside.
- Slowly add the chocolate mixture to the flour mixture, taking care not to overmix. Whisk in the eggs until fully incorporated.
- Sprinkle a few flakes of the sea salt onto the bottom of each ramekin. Spoon or pour the batter evenly into the prepared ramekins and place on a rimmed baking sheet. Bake for 10-12 minutes at 425 degrees.
The cakes will look undercooked with you remove them from the oven.
- Let cakes rest for 1 minute once they are removed from the oven.
Using a thick towel or oven mitts to protect your hands from the heat, place an inverted dessert plate on top of each ramekin (see photo) then flip over. The warm cakes will pop right out.
Top with whipped cream, fruit or ice cream.
Serve immediately .