Coffee Molten Lava Cake: An Easy Chocolate Fondant With Espresso

Nothing says treat like a warm molten lava cake. This one is a rich chocolate fondant with a hint of strong coffee, a gooey middle that runs out when you cut into it, and a scoop of cold vanilla ice cream on the side. It's perfect for Valentine's Day or a dinner party, and it takes about 25 minutes from start to finish.

Why add coffee?

Coffee and chocolate go together beautifully. A couple of tablespoons of strong coffee won't make the cakes taste like a latte. Instead, it deepens the chocolate flavour and takes the edge off the sweetness. A chocolatey or nutty coffee works best; brew it strong and let it cool before you start.

Ingredients (makes 4)

• 115g butter, plus a little extra for greasing
• 110g dark chocolate (around 70% cocoa), broken into pieces
• 2 tbsp (30ml) strong coffee or espresso, cooled
• 150g icing sugar
• 2 large eggs, plus 3 egg yolks
• 1 tsp vanilla extract
• 60g plain flour
• A little cocoa powder, for dusting
• Vanilla ice cream, to serve

Method

1. Heat the oven to 220°C (200°C fan, gas 7). Grease four ramekins or ovenproof cups well with butter, dust them with cocoa powder, and put them on a baking tray.
2. Melt the butter and chocolate together in a heatproof bowl, either in the microwave in short bursts or over a pan of barely simmering water. Stir until smooth, then stir in the coffee.
3. Whisk in the icing sugar, then the eggs and yolks one at a time, then the vanilla. Fold in the flour until just combined.
4. Divide the mixture between the ramekins.
5. Bake for 12–14 minutes, until the sides are set but the middles still wobble.
6. Leave to stand for a minute, run a knife around the edge, then turn each one out onto a plate. Serve straight away with vanilla ice cream.

Tips for a perfect lava cake

• Don't overbake. Every oven is different, so check at 12 minutes. If the middle is firm, the lava has gone.
• Grease well. Butter and cocoa powder help the cakes turn out cleanly.
• Make ahead. You can fill the ramekins a few hours before, cover and chill them, then bake when you're ready. Add a minute or two to the time if they go in cold.

The recipe makes four, so there's one each now and one each for later. For more coffee bakes, try our espresso brownies or the 4-ingredient chocolate coffee mousse.