Oozing rivers of chocolate

Soft-centered espresso lava cakes with espresso whipped cream

Recipes from TODAY

Video: Cultivating leadership through food

Video: Cooking with Native American Foods

Recipe: Lime meringue tart

What's cooking? Follow TODAY Kitchen on Twitter!

twitter.com

Slideshow

Appetite for perfection
From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen.

more photos

TODAY holiday guide video

TODAY

Broadway star sings holiday hit
Dec. 18: Tony Award-winner and Broadway leading man Brian Stokes Mitchell performs a Christmas song from his new holiday album.

Learn to wrap the perfect present

Holiday leg of lamb

Toys that keep on giving

Snag a last-minute travel deal

msnbc.com

updated 4:23 a.m. ET Oct. 17, 2005

Jan. 25 - There’s nothing like a warm, decadent dessert to put the finishing touches on any meal. The February issue of Bon Appetit magazine has several scrumptious selections guaranteed to heat up even the chilliest of winter nights. Bon Appetit Senior Editor Tanya Steel shares how to prepare one of those desserts, chocolate-espresso lava cakes with espresso whipped cream. Check out the recipe below.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Tanya Steel

Makes 6 Servings

INGREDIENTS

• 1 cup all purpose flour

• 3/4 cup unsweetened cocoa powder

• 6 teaspoons instant espresso powder or instant coffee powder

• 1 1/2 teaspoons baking powder

• 1 cup (2 sticks) salted butter, melted

• 1 cup sugar

• 1 cup (packed) golden brown sugar

• 4 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon almond extract

• 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

• 1 cup chilled whipping cream

• 3 tablespoons powdered sugar

Recipe continues below ↓

DIRECTIONS

THESE INDIVIDUAL SOFT-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)

Sift flour, cocoa powder, 5 teaspoons espresso powder and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-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 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350F. Let mugs with batter stand at room temperature 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. Top hot cakes with espresso whipped cream and serve.

MANAGE YOUR RECIPES

Discuss Story On Newsvine
Rate Story:
View popularLowHigh
Email
Instant Message
Print

Categories

Oozing rivers of chocolate

Soft-centered espresso lava cakes with espresso whipped cream