These molten center Mocha Lava Cakes combine the flavours of coffee and chocolate to create a stunning, intense dessert with a little drama. This is an easy, no fail recipe that'll give you perfect soft, oozy, chocolate centers every single time
Grease ramekin molds with butter. Generously dust with cocoa powder on the base and sides. Turn the mould upside down and tap to remove any excess.
Add milk chocolate, dark chocolate, butter and coffee to a microwave safe bowl. Microwave at 30 second intervals, stirring frequently in between, for 2-3 minutes or until fully melted. Set aside.
Whisk together eggs, egg yolks, sugar and vanilla extract until light and frothy, about 2 minutes.
Sieve all purpose flour and salt together into the egg mixture and whisk it in till all the flour is combined.
Add the egg mixture to the chocolate mixture and fold gently to combine
Pour batter into greased and dusted ramekin moulds and fill it up until ¾th capacity (approx 100 grams per mould)
Bake at 200C for 14-16 minutes. Do not use a toothpick or skewer to check if it has baked as the centre will be gooey. The top surface should be firm to touch and should not stick to your finger.
Remove from the oven once baked and allow to cool for 1-2 minutes. Run a knife along the sides of the mould and invert onto a plate. Tap the top of the mould a few times to release the cake and lift the mould carefully. Serve hot!
Melting Chocolate: While melting the chocolate and butter mixture in the microwave, do it in short bursts and stir in between to ensure it doesn’t burn.
Make sure to properly preheat the oven for about 15-20 minutes. This helps the cake rise better, keeps it soft and prevents it from becoming hard and dry
The cake rises quite a bit, so fill the ramekin bowls only ¾th of the way to prevent spilling.
Generously grease and dust the moulds with butter and cocoa powder before pouring in the batter. This will prevent the cake from sticking to the sides and will demould easily
Demoulding Lava Cakes: Allow the cake to rest for a minute or two after removing it from the oven. Run a knife gently along the sides, tap it a few times and invert it into a plate to demould it with ease
While this cake tastes amazing as is, you can totally take things up a notch by topping it with some vanilla ice cream and fresh strawberries.