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Mocha Molten Lava Cake with Riesling Poached PearMocha Molten Lava Cake with Riesling Poached Pear

Mocha Molten Lava Cake with Riesling Poached Pear

By: Joelle B. - Chicago, IL - 2017 Recipe Contest Submission

"This recipe was inspired to a recent trip to the food capital of the world, Italy! My best friend and I were fortunate to spend a day in the kitchen with a chef at his country home in Tuscany. The butter from his farm is forever impressed on my heart!"

This is a Door County Coffee Fan reciepe. It was not made in the kitchens of the Door County Coffee Cafe.


  • Non-stick baking spray, for spraying ramekins
  • 1 stick butter
  • 1/4 c bittersweet chocolate chips
  • 1/4 c semisweet chocolate chips
  • 1 c powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • ¼ tsp almond extract
  • 4 Tbsp. brewed Door County Espresso
  • 1/2 c all-purpose flour, sifted
Pear Topping:
  • 2 ripened Bosc pears, halved, seeded and peeled
  • 1/4 bottle of Riesling
  • 1 cup water
  • 2 Tbsp. brown sugar
  • ¼ tsp vanilla extract


*Note: Prepare pear topping first. While pear syrup is cooking, prep cake ingredients and gather cooking utensils.

Pear Topping:

  1. In a large saucepan, add Riesling, water, sugar, vanilla extract over medium-high heat. Allow mixture to come to a boil, dissolving the sugar.
  2. Add the pear halves to the pot and reduce heat to medium
  3. Simmer about 5 minutes, or until pears fork easily inserts into pear
  4. Remove pears from pot, and allow them to cool on a large plate
  5. With liquids remaining in the pot, increase heat to high allowing mixture to form syrup, about 10-12 minutes then remove saucepan from heat
  6. Once pears are cooled, dice pears into bite-sized chunks
  1. Preheat the oven to 425 degrees
  2. Generously spray 4 ramekins with non-stick spray
  3. In a large microwave proof bowl, place both butter and chocolate in dish. Place in microwave on high until butter is melted, 45-60 seconds
  4. Remove bowl from microwave and stir with spatula. Return to microwave for 10-15 seconds
  5. Remove bowl from microwave, all morsels should melted. Combine mixture using whisk
  6. Using spatula, add sugar to mixture, combining thoroughly
  7. Add both whole eggs, egg yolks, extracts and espresso
  8. Grab whisk one last time and combine mixture
  9. Lastly, add flour (final ingredient) and stir with spatula
  10. Use ice cream scoop to evenly add batter to each of the 4 ramekins and bake for 10-12 minutes
  11. The cakes will rise with the sides of the cake becoming firm but you want to achieve a soft, wobbly center
  12. Allow to cool 1-2 minutes
  13. Use butter knife to gently separate edges of cakes from ramekins and flip cakes onto plates
  14. Top with chopped pear and syrup
  15. Serve immediately and enjoy