Skip to content

Molten Chocolate Lava Cake


Topped with a cloud of Espresso Whipped Cream.

Four shots of espresso may be a bit too much in the morning, but it’s just the right amount for a decedent Molten Chocolate Lava Cake.

Inspired by Valentine's Day, our Molten Chocolate Lava Cake with Espresso Whipped Cream is a celebration of passion and indulgence. Enhance your romantic moment with the enticing aroma of espresso, the luxurious richness of molten chocolate, and the decadent delight of whipped cream – a dessert crafted to express love through the senses.


6oz (170g) Dark Chocoloate
1 ½ sticks (170g) butter, unsalted
1 ½ cups icing sugar 
3 eggs, large
3 egg yolks 
9 Tbsp flour, sifted
1 Tbsp coffee grounds

For Espresso Whipped Cream Topping:

4 shots espresso
1 cup whipping cream, 35% 
1 ½ Tbsp icing sugar


  1. Preheat the Convection Oven: Moisture Plus to 425ºF. Spray the six Staub ramekins with cooking spray, and place on a baking sheet.
  2. Reduce espresso over medium heat until dark and syrupy but not burned. Mixture should coat the back of a spoon. Cool completely.
  3. Mix all the ingredients for espresso cream in a measuring cup. Using a hand mixer, whip the cream until it holds stiff peaks. Store in the refrigerator.
  4. Melt the butter and chocolate together over low heat, stirring until smooth.
  5. In a bowl, whisk together the eggs and egg yolks until no longer lumpy then slowly add the icing sugar.
  6. Pour the chocolate mixture slowly into the egg mixture in a thin stream and stir until smooth. Ensure that this step is done slowly so that you don’t scramble the eggs if the chocolate is still warm.
  7. Combine the flour and espresso granules together and stir them into the egg/chocolate mixture until just combined.
  8. Pour the batter into the prepared ramekins, and bake for 13 minutes, until the edges are set, but the center is still soft. Add two bursts of steam during the cooking time. Do not overbake.
  9. Allow the cakes to cool in the ramekins for about 1 minute. Gently run a knife around the edge of the ramekin and invert onto a plate. Top with the espresso cream and a coffee bean in the centre of cream.



  • For a perfect espresso, use  Miele Black Edition N°1 Espresso Beans. Formulated using high-quality robusta and arabica beans, this blend has an incredibly intense flavour with a spicy chocolate note.


Photo by: Tajana Meininger and Maya Dalcourt

Back to Blog Top