CHOCOLATE ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM ©copyright – all rights reserved Marci Arthur

These individual soft-centered cakes are baked and served in ovenproof mugs. Or you can use 8-ounce ramekins.

• 1 cup all purpose flour
• ¾ cup unsweetened cocoa powder
• 6 teaspoons instant espresso powder or instant coffee powder
• 1-1/2 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 4 large eggs
• 1-1/2 teaspoons pure vanilla extract
• ¼ teaspoon almond extract
• 12 tablespoons semisweet chocolate chips (about 4-1/2 ounces)
• 1 cup chilled whipping cream
• 3 tablespoons confectioners’ sugar

1. Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.
2. Place butter in mixing bowl and add both sugars and beat until well blended.
3. Add eggs one at a time and mix until well blended. Then add vanilla and almond extracts. Whisk in dry ingredients.
4. Divide batter among 6 mugs or ramekins.
5. Top with 2 tablespoons of chocolate chips.
6. Gently press chips into batter.
7. Cover and refrigerate at least for 1 hour or up to one day.
8. Combine cream, confections sugar and remaining 1-teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
9. Position rack in center of oven and preheat to 350.
10. Let dishes stand at room temperature for 5 minutes.
11. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attachment, about 30 minutes.
12. Cool cakes for 5 minutes. Top with whipped cream and serve immediately.