Chocolate-espresso Lava Cakes With Espresso Whipped Cream

Total Time: 3 hrs 10 mins Preparation Time: 40 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 cup flour
• 3/4 cup unsweetened cocoa powder
• 6 teaspoons instant espresso powder
• 1/2 tablespoon baking powder
• 1 cup salted butter, melted
• 1 cup sugar
• 1 cup golden brown sugar, packed
• 4 large eggs
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup semi-sweet chocolate chips
• 1 cup chilled whipping cream
• 3 tablespoons powdered sugar

Recipe

• 1 sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
• 2 put butter in a large bowl. add and brown sugar and whisk to blend well. whisk in eggs one at a time. whisk in vanilla and almond extracts.
• 3 whisk in dry ingredients.
• 4 divide batter among six 1 cup ramekins. top each with 2 tablespoons chocolate chips. gently press chips into batter.
• 5 cover and refrigerate for several hours.
• 6 whip cream, powdered sugar and remaining espresso powder together into whipped cream.
• 7 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.
• 8 cool cakes for five minutes and serve hot, topped with the whipped cream.