Chocolate-Espresso Lava Cake with Espresso

 

Whipped Cream

 

 

 

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 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

 

 

 

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 cup in each), or 8-ounce ramekins or soufflé dishes.  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 350 degrees.  Let mugs with batter stand at room temperature for 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. 

 

Serves 6.