A tulip-shaped molten chocolate cake is served with a shot of espresso at the side. Before eating, simply cut a small hole in the middle of the cake and pour your desired amount of espresso in! For stronger coffee lovers, you’ll want to empty the entire espresso shot into your cake. The substantial volume and strength of espresso will subdue the sweetness from the chocolate cake and overpower the chocolatey flavours. What’s left of the chocolate cake would its molten texture, so now you get an espresso molten cake – the best of both worlds. For other diners who are less of a coffee lover, I’ll recommend that you only pour the amount that you’re comfortable with consuming. That way, you’ll be able to savour the chocolate cake, with hints of coffee flavour highlighting itself.