Chocolate Coffee Stout Lava Cakes

Marriage. It can be amazing and challenging at the same time. It is a partnership that takes two people contributing equally. This is something Ryan and I have learned from two great marriages. 

Today, my parents celebrate 43 years of marriage! That is quite an accomplishment, one that Ryan and I look forward to achieving one day. 

I would be remiss if I didn't also mention the other big anniversary in our lives, 34 years. Ryan's parents would have hit 34 years of marriage this past month. Easy to see that we have some amazing role models in our lives and for our relationship. 

I started this blog when we got married, in an attempt to capture recipes that we both enjoyed. After more than a year, it has grown to be something that we both contribute to. Something that has brought us together with food, excursions and, most importantly, compromise.

So in honor of our parents and their everlasting love, I am sharing this romantic lava cake recipe. We once made this on a date night and felt like it was most appropriate for the occasion. 

Happy 43rd Anniversary to Rose and Chris!!

Happy 34th Anniversary to Desiree and Dave!!

Chocolate Coffee Stout Lava Cakes

Yields: 6 cakes

Adapted from Beeroness Chocolate Mint Stout Lava Cakes

3.5 oz (100 g) Dark Chocolate 70% (used Green & Blacks Organic Dark 70%)

10 T butter (1 ½ sticks)

⅔ cup Chocolate Coffee Stout

2 teaspoons espresso powder, split

3 eggs

3 egg yolks

1 cup powdered sugar

⅓ cup cocoa powder

¾ cup flour

2 tablespoons dark chocolate chips

Preheat oven to 425F and butter six souffle dishes very well. We like to soften butter and spread around with our fingers to evenly coat the dishes.

In a medium saucepan over medium heat, melt the chocolate and butter. Stir constantly until chocolate is melted, about 5 minutes. Remove from heat and add in the beer and 1 teaspoon of the espresso powder, stir to combine.

In a bowl, whisk the 3 full eggs and 3 additional egg yolks with the powdered sugar. Whisk well to combine and pour the chocolate mixture slowly over the egg mixture and stir well to combine.

Sprinkle cocoa powder, remaining espresso powder and flour over the chocolate mixture and stir to combine. Divide the batter equally amongst the souffle dishes. Do not fill more than ⅔ full. Press a few chocolate chips into the center of each souffle dish. At this point you can make ahead and store in the refrigerator.

Bake at 425F until the outside is set, but the inside is still liquid (about 9-12 minutes, depending on the size of the dishes). When it looks like the cakes need a few more minutes, then they should be done.

Run a butter knife around the edge of the cake and place a plate on top of each ramekin. Quickly turn it upside down and lift the ramekin to reveal the cake. Serve immediately with fresh whipped cream or berries.

If concerned about flipping the cakes out of the dishes, serve in the ramekins and start by pressing the spoon into the center to reveal the chocolate “lava.”