Broadway Heights’ chocolate lava cake topped with an espresso cream is one of those desserts.
The combination of warm, oozing chocolate topped with cream that has a hint of espresso, I just couldn’t forget. That was more than two years ago that I first tried the cake and ever since have searched dessert menus and recipes online for something similar.
When I started thinking of Valentine’s Day, which also happens to be what my husband Alex and I deemed as our anniversary (we couldn’t remember exactly the first date we met, but know it was sometime around Valentine’s), I wanted to make a gourmet meal finished with my mock version of the cake. That didn’t turn out as planned, but I did find a recipe that sounded too good to pass up and one I couldn’t wait to give a try.
Found on Epicurous.com, I decided to test out this chocolate-espresso lava cake with espresso whipped cream recipe.
It was a pretty time consuming process for the mini cakes, but well worth it.
After mixing the ingredients together, the recipe called for refrigerating the cakes for an hour, up to a day. My impatience got the best of me and I was only able to wait an hour. Then, they had to sit out for five minutes, before going into the 350-degree oven. The hardest part came next – waiting the five minutes after they came out of the oven, which was especially hard since the smell of chocolate filled the house way before they were done.
But it was worth the wait.
Topped with an espresso whipped cream, which melted over the cake, the lava cake was so perfect with a big glass of milk.
The only downfall?
After the cakes set, a few of them started to cave in the center, revealing the gooey center.
This was my first attempt at an Epicurious.com recipe and I think it was a success. My next venture might be profiteroles, a cream puff smothered in a chocolate moose, which also makes it to my all-time-best-dessert list.
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