Salted Toffee Espresso Lava Cakes
Grace your table with these rich, molten dark chocolate cakes featuring a gooey espresso-infused toffee center and a hint of flaky sea salt.
How to Make Salted Toffee Espresso Lava Cakes
Total time: 27 min · Yields 4 servings
- 1
Prepare the Ramekins
Preheat your oven to 425°F (218°C). Generously grease four 6-ounce ramekins with butter and dust them with cocoa powder, tapping out any excess to ensure the cakes release easily after baking.
- 2
Melt Chocolate and Butter
In a heat-proof bowl set over a pot of simmering water (bain-marie), melt the chopped dark chocolate and butter together until smooth. Stir in the instant espresso powder and salt, then remove from heat to cool slightly.
- 3
Whip Eggs and Sugar
In a separate bowl, beat the 2 eggs, 2 yolks, and sugar on high speed with a hand mixer for about 3 minutes until the mixture is thick, pale, and doubled in volume.
- 4
Combine and Bake
Gently fold the chocolate mixture into the egg mixture. Sift the flour over the top and fold in until just combined. Pour the batter into ramekins. Press one toffee square into the center of each ramekin. Bake for 10-12 minutes until the edges are firm but the center still jiggles.
- 5
Unmold and Serve
Let the cakes cool in the ramekins for exactly 2 minutes. Invert each plate over a ramekin and flip over, letting the cake slide out manually. Dust with powdered sugar and a pinch of flaky sea salt.
Chef's Tips
- Do not overbake! The centers should still have a noticeable wobble when you pull them from the oven.
- Use room temperature eggs to ensure the batter emulsifies properly for a better rise.
- Chilling the toffee squares beforehand helps them stay in the center without melting too quickly into the batter.
What to Serve with Salted Toffee Espresso Lava Cakes
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A scoop of Tahitian vanilla bean ice cream
- Fresh tart raspberries or blackberries
- A dollop of cold intermediate whipped cream
- A drizzle of salted caramel sauce
Frequently asked questions
Can I make the batter in advance?
Yes, you can refrigerate the prepared ramekins with batter for up to 6 hours. Add 2 minutes to the baking time if baking directly from the fridge.
What if I don't have espresso powder?
You can omit it, but it significantly enhances the chocolate flavor. You can substitute with 1 tsp of very finely ground coffee beans.
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