MOLTEN CHOCOLATE ESPRESSO LAVA CAKE
Warm chocolate cake, a gooey molten centre and a shot of fresh espresso—dessert doesn’t get much better.
The Molten Chocolate Espresso Lava Cake is a rich, cozy treat made with Greek yogurt, cocoa and dark chocolate, with a splash of freshly brewed espresso to deepen the chocolate flavour. It’s ready in about 20 minutes and pairs perfectly with a fresh latte.
Best of all, it starts with a fresh shot from your KRUPS Coffee Crush.
A Chocolate Lover’s Dessert
Think of this as your favourite chocolate cake, only gooier.
Greek yogurt keeps the cake soft and moist, while freshly pulled espresso brings out the depth of the cocoa. Take it out of the oven while the centre still jiggles, and you’ll get a molten core that spills out the moment you crack it open.
What You’ll Need (serves 2)
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp freshly brewed espresso, slightly cooled
- 1–2 tbsp honey or maple syrup, to taste
- 2 tbsp cocoa powder
- 1 tbsp all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
- 2 tbsp dark chocolate chips, plus extra for the centre
How to Make a Molten Chocolate Espresso Lava Cake
1. Get ready.
Preheat the oven to 375°F and lightly grease a medium ramekin.
2. Pull your espresso.
Brew a shot of espresso on your KRUPS Coffee Crush and let it cool for a minute. Measure out 1 tbsp and stir it into the vanilla.
3. Mix the base.
In a bowl, whisk the Greek yogurt, egg, vanilla-espresso mixture and honey or maple syrup until smooth.
4. Add the chocolate.
Stir in the cocoa powder, flour, baking powder and salt. Mix until fully combined and glossy.
5. Hide the lava.
Fold in the chocolate chips and pour the batter into the ramekin. Smooth the top, then press a few extra chips into the middle for a molten centre.
6. Bake.
Bake for 12 to 15 minutes, until the edges are set and the centre still has a slight jiggle. Less time means more lava; more time means more cake.
7. Pour the perfect pairing.
While the cake bakes, pull another shot and use the Hot Froth or Steam function to froth your milk for a creamy latte.
8. Crack it open.
Let the cake rest for 2 minutes so it sets up while the centre stays gooey. Eat it straight from the ramekin, or run a knife around the edge and flip it onto a plate. Crack it open while it’s warm.
Make It Your Way
Part of the fun is making this recipe your own. Want more lava? Take it out closer to 12 minutes. Prefer more cake? Leave it in for the full 15. Swap the honey for maple syrup, add an extra handful of chocolate chips, or top it with a scoop of vanilla ice cream.
Whether it’s a weekend treat, a cozy after-dinner dessert or an afternoon pick-me-up, this lava cake and a fresh latte bring a little café indulgence home.
More Ways to Crush It
Your Coffee Crush goes beyond the perfect dessert. Explore espresso, lungo, filter coffee, latte, latte macchiato and more—all from one compact machine. Craving even more chocolate? Pair this cake with a Choco-Cloud Macchiato.
Recipe by @thechefoutwest | www.thechefoutwest.com
Ready to crack into your own Molten Chocolate Espresso Lava Cake? Fire up your KRUPS Coffee Crush and pull your first shot.
