Fall Spiced Mocha Lava Cakes
These Fall-Spiced Mocha Lava Cakes are what chocolate lovers’ dreams are made of. Oozing dark chocolate is laced with espresso powder, cinnamon, cloves, nutmeg, and cardamom.
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 6 lava cakes
- 14 ounces semisweet chocolate, chopped
- 1 ¼ cups (2 ½ sticks) unsalted butter, plus extra to butter ramekins
- 2 teaspoons espresso powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon cardamom
- ½ teaspoon cloves
- ¼ teaspoon white pepper
- 6 large eggs
- 6 large egg yolks
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 cup all-purpose flour
- Extra powdered sugar and ice cream (optional)
Preheat the oven to 425 degrees F. Generously butter 6 1-cup ramekins.
In a medium saucepan, stir chocolate, 2 ½ sticks butter, espresso powder, cinnamon, cardamom, cloves, nutmeg and white pepper over medium-low heat until melted and smooth, stirring constantly. Cool slightly.
In a large bowl, whisk together eggs, egg yolks and vanilla. Whisk in powdered sugar until combined. Slowly stir in melted chocolate mixture then the flour.
Divide batter equally among the buttered ramekins, filling almost to the top. (Can be prepared 1 day ahead. Cover and chill. Let sit at room temperature 30 minutes before baking.)
Place ramekins on a rimmed baking sheet. Bake lava cakes in preheated oven 15-17 minutes, until batter has risen above the dish and top edges are dark brown and slightly crisp. The center should still be soft and runny. Bake 18-20 minutes for refrigerated batter.
Run a small knife around the cakes to loosen. Let rest 5 minutes.
Hold ramekin with a potholder, gently place a small plate atop the cake, and invert onto the plate. Repeat with the remaining cakes.
Dust cakes with powdered sugar and serve warm with ice cream, if desired.