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Chocolate-Espresso Lava Cakes with Espresso Whipped Cream

Name: Chocolate-Espresso Lava Cakes with Espresso Whipped Cream
Ingredients: 1 cup all purpose flour; 3/4 cup unsweetened cocoa powder; 6 teaspoons instant espresso powder or instant coffee powder; 1 1/2 teaspoons baking powder; 1 cup (2 sticks) salted butter, melted; 1 cup sugar; 1 cup (packed) golden brown sugar; 4 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 12 tablespoons semisweet chocolate chips (about 4 1/2 ounces); 1 cup chilled whipping cream; 3 tablespoons powdered sugar

A small grocery run gets this on the table.

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1.
Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
2.
Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
3.
Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

Recipes sourced from Epicurious.com.

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