Chocolate Lava Cakes

Ingredients

Instructions

  • 1 cup all purpose flour
  • 1 ½ tsp. baking powder
  • 4 tsp. instant espresso powder or instant coffee powder
  • 1 cup butter, melted
  • 1 cup sugar
  • ¾ cup unsweetened cocoa powder
  • 4 large eggs
  • 1 cup golden brown sugar, packed
  • 1 ½ tsp. vanilla
  • ¼ tsp. almond extract12 tbls. semisweet
  • chocolate chips (4 ½ oz)
Sift flour, cocoa powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs, one at a time, then vanilla and almond extracts.

Whisk in dry ingredients.



Divide batter among ten one-cup ovenproof coffee mugs (about 2/3 cups in each). Top each with 2 Tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least one hour and up to one day.

Position rack in center of oven and preheat to 350. Let mugs with batter stand at room temperatures 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Can top with ice cream or Espresso Whipped Cream.



Espresso Whipped Cream: Combine 1 cup chilled whipping cream, 3 tbls. powdered sugar and 1 tsp. instant espresso or coffee powder in medium bowl; whisk until peaks form. Chill up to one hour.