Chocolate Lava Cake With Espresso Whipped Cream
Ingredients
1 C. all purpose flour
3/4 C. unsweetened cocoa powder
6 tsp. instant espresso powder or instant coffee powder
1-1/2 tsp. baking powder
1 C. salted butter (2 sticks melted)
1 C. sugar
1 C. golden brown sugar (packed)
4 large eggs
1-1/2 tsp. vanilla extract
1/4 tsp. almond extract
12 Tbsp. semisweet chocolate chips (about 4-1/2 ounces)
1 C. chilled whipping cream
3 Tbsp. powdered sugar
Cooking Instructions
Sift flour, cocoa powder, 5 tsp. 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-C. ovenproof coffee mugs (about 2/3 C. in each). Top each with 2 Tbls. 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 tsp. espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour. Position the rack in center of oven and preheat to 350. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)