Chocolate Java Lava Cakes

These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.

Chocolate Java Lava Cakes

By Robert Landolphi Cooking Light

These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.

Hands-on Time

10 Mins

Total Time

22 Mins


Serves 6 (serving size: 1 cake)


  • 1.2 ounces oat flour (about 1/3 cup)
  • 2 tablespoons potato starch
  • 1/4 teaspoon xanthan gum
  • 3/4 cup bittersweet chocolate chips (about 4 ounces)
  • 1/4 cup canola oil
  • 1/2 cup powdered sugar
  • 1/2 teaspoon instant coffee granules
  • 2 large eggs
  • 2 large egg whites
  • Cooking spray
  • 1 tablespoon powdered sugar
  • 1/2 cup fresh raspberries

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.

Step 3

Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.

Step 4

Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.

Nutritional Information 

  • Calories 241
  • Fat 14.8g
  • Satfat 3.4g
  • Monofat 6.9g
  • Polyfat 3.2g
  • Protein 4.8g
  • Carbohydrate 23.9g
  • Fiber 1.7g
  • Cholesterol 62mg
  • Iron 1.2mg
  • Sodium 46mg
  • Calcium 16mg


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Cake Magazine: Chocolate Java Lava Cakes
Chocolate Java Lava Cakes
These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.
Cake Magazine
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