Individual Chocolate Mocha Heart Lava Cakes

mocha heart cake
What better way to celebrate a special birthday, anniversary or Valentine’s Day than with a warm, dense chocolate dessert. Inspired by molten lava cakes that have been so popular recently, we created an easy chocolate batter flavored with coffee. All of the ingredients are mixed into a batter that is beaten in a mixer until it resembles fluffy marshmallow. The batter can be mixed ahead and kept for several days in the refrigerator to be baked to order. (Fill the individual ramekins in which you plan to bake the batter ahead of time then bake them right before serving.) A gooey center of Love’n Bake™ Chocolate Schmear doubles the chocolate punch, retaining its moistness after baking.

This is a rich, intensely chocolate dessert. Reserve it for the grownups and serve it after a lighter meal.
Recipe By: Love n Bake
  • PrepN/A |
  • TotalN/A |
  • Serves6 Cakes

Ingredients

    • 3 ounces good quality bittersweet chocolate
    • 6 Tablespoons (3/4 stick) unsalted butter
    • 1/2 cup all-purpose flour
    • 2/3 cup granulated sugar
    • 2 eggs
    • 2 egg yolks
    • 1 teaspoon instant coffee dissolved in 1 water
    • 6 heaping teaspoons Love’n Bake™ Chocolate Schmear

Instructions

Preheat the oven to 400ºF. Grease 6 individual 3 to 4-ounce ramekins or muffin cups. 

Melt the chocolate and butter in a bowl over simmering water. 

Combine the flour, sugar, eggs, egg yolks and coffee in the bowl of a mixer fitter with the whip. Beat the mixture together until combined, about 2 minutes. Scrape the bowl then add the melted chocolate and butter mixture. Beat on medium speed for a minute. Scrape the bowl then beat the mixture on medium high for 5 minutes. The mixture will become fluffy and have a dense marshmallow-like texture. (The mixture can be made ahead to this point and refrigerated, covered, for up to 5 days before using.) 

When ready to serve, portion 1/3 of a cup of chocolate batter in each greased ramekin. (Greasing the measuring cup will help the batter release easily.) Place heaping teaspoonfuls of Love’n Bake™ Chocolate Schmear in the center of the batter. Spread some of the batter to cover the Chocolate Schmear. 

Bake the cakes until well puffed around the edges and the center is still slightly soft to the touch, for about10 to 14 minutes (A shallow ramekin will bake more quickly than a deep muffin cup. Batter than has been chilled will take longer than freshly made batter.) Unmold the hot baked cakes onto serving plates. Dust with powdered sugar and serve with whipped cream or ice cream if desired.

Additional Notes

whipped cream or ice cream, if desired
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource