This chocolate espresso molten lava cake is the treat you need after a long week at work! You deserve a dessert that will have you savoring every bite!

Chocolate Espresso Molten Lava Cakes Recipe

Blasting with flavors of chocolate and espresso — and I like mine topped with a scoop of vanilla or peanut butter ice cream. You can’t go wrong with this lava cake recipe!

Chocolate Espresso Molten Lava Cakes

The best part? This is a dessert recipe for two people! No more making huge cakes when it’s just the two of you! Whipping up this classy dessert is easy – all you need is a few ingredients and a couple of ramekins. This chocolate espresso lava cake is the perfect dessert to cap off a romantic date night, or just a casual dessert for those times you need a little extra sweetness in your life.

Dessert for Two: Chocolate Espresso Lava Cake

Molten Chocolate Espresso Cakes Recipe

Enjoy this class dessert with a glass of milk!

Don’t forget these ramekins!

Print Recipe
5 from 2 votes

Chocolate Espresso Lava Cakes

A recipe for two individual chocolate espresso molten lava cakes. Add ice cream and chocolate syrup to make this recipe extra special!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 2
Author: Andrew Eaton


  • 1/2 cup of stick butter
  • 1/4 cup milk chocolate; chopped
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp flour
  • 1 tsp instant espresso powder
  • DOVE® Milk Chocolate Candies
  • Coffee ice cream
  • Dark chocolate sauce
  • Fresh raspberries


  • Preheat oven to 425°F
  • Combine butter and chocolate in a small saucepan; melt over low heat, stirring occasionally, until you have a smooth consistency and chocolate is melted. Remove from heat
  • Whisk in powdered sugar until smooth
  • Whisk in eggs and egg yolks until smooth
  • Whisk in flour and espresso powder until smooth
  • Grease 2 8oz ramekins and place them on a baking sheet
  • Divide half of the batter between the 2 ramekins, place two DOVE Milk Chocolate candies in the center of each ramekin and top with remaining batter
  • Bake 12 minutes or until centers are set
  • Let cool in ramekins 3 minutes
  • Invert cakes onto individual serving plates
  • Serve warm topped with ice cream, chocolate sauce and raspberries
  • Makes 2 servings.

I hope you enjoyed this chocolate espresso molten lava cake recipe.

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