INDIVIDUAL CHOCOLATE LAVA CAKES
Steps:
- DAY BEFORE: Sift flour, cocoa, espresso powder, and baking powder into medium bowl. Place melted butter in large bowl; add sugars and whisk until well blended. Whisk in eggs 1 at a time, then extracts. Whisk in dry ingredients. Divide batter among 6-8 1-cup oven-proof mugs or ramekins. Top each with 2 Tablespoons chocolate chips; press into batter. Cover and refrigerate at least 1 hour or up to 1 day. Whipped Cream: Combine cream and confectioner's sugar. Whisk until peaks form. Chill up to one hour. Position rack in center of oven. Preheat oven to 350 degrees F. Let ramikins 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 whipped cream and serve.
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