Fall Spiced Mocha Lava Cakes

Warm Spiced Mocha Lava Cakes - giveitsomethyme.com – easy, prep-ahead, warm dark chocolate cakes with slightly crisp edges and oozing deliciousness! #lavacake #moltenlavacake #lavacakerecipe #mochalavacake #mochalavacakerecipe #moltenlavacake #moltenlavacakerecipe #chocolatecake #chocolatelavacake #chocolatelavacakerecipe #dessert #dessertforparties #giveitsomethyme

5 from 1 vote

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.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Resting Time 5

Total Time 50

Servings cakes

Calories 864kcal

Author Kim Peterson

Equipment

Ingredients

14 ounces semisweet chocolate , chopped
1 ¼ cups unsalted butter (2 ½ sticks), 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)

Instructions

Preheat the oven to 425 degrees F. Generously butter 6 8-ounce 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.

Nutrition