Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

Serves 6-8 (need ovenproof mugs or ramekins)

  • 1 cup all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 6 teaspoons instant espresso/coffee powder
  • 1 1/2 teaspoons baking powder
  • 1 cup (2 sticks) salted buter, 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 1.5 oz)
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  1. Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter into large bowl. add both sugars and whisk until blended. Whisk in eggs, 1 at a time, then vanilla and almond extracts. whisk in dry ingredients. Divide batter amongst mugs, about 2/3 of a cup in each. press chocolate chips on top. cover and refrigerate at least 1 hour and up to a day.
  2. combine cream, powdered sugar and remaining 1 teaspoons espresso powder and whisk until stiff peaks form. Chill up to 1 hour.
  3. position rack in center o oven and preheat 350F. Let mugs come to room temperature for 5 min. Bake uncovered until cakes puff up on top and center is thick. between 20-30 min (test run suggested). PLATE. EAT
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