Chocolate lava cakes with espresso granita
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40 MIN.


For the chocolate lava cakes:

75 g butter
75 g chocolate
3 eggs
2 egg yolks
70 g sugar
40 g flour
1 tbsp ground espresso

For the granita:

375 g brewed coffee (chilled)
50 g coffee syrup
15 g almond syrup
75 g Amaretto


  1. Preheat the oven to 350° F. 
  2. For the chocolate lava cakes, firstly melt the butter and chocolate, either in the microwave or in a bain-marie, ensuring that it does not get too hot. Beat the eggs, egg yolks and sugar together until frothy. Carefully pour in the butter-chocolate mixture, mix together and slowly and gently fold in the flour and espresso powder. Chill the mixture until it becomes firm. Once it is firm, fill the mixture into dessert moulds lined with baking paper and put in the preheated oven. Bake on the middle shelf of the oven for about 10 min.
  3. To make the espresso granita, mix the coffee, the two types of syrup and the Amaretto together. Pour this mixture into a flat dish and put it in the deep freeze. Stir occasionally with a fork during freezing so that the mixture achieves a sorbet-like texture. Depending on the deep freeze, this takes about 3 hours.
  4. Remove the chocolate lava cakes from the moulds and serve together with some of the granita.

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