Chocolate Bomb
Indulge in the ultimate dessert experience with these decadent Chocolate Bombs, a molten lava cake that delivers rich, gooey dark chocolate perfection in every bite. Made with premium dark chocolate (70% cocoa or higher), velvety butter, and a touch of vanilla, this dessert is a symphony of intense flavors and luxurious textures. The secret lies in the perfectly timed bake, achieving a delicate outer crust with a molten center that oozes chocolatey goodness when cut into. Ready in under 30 minutes, these individually portioned treats are ideal for impressing guests or spoiling yourself on a special night. Serve these chocolate lava cakes fresh from the oven with a dusting of powdered sugar, juicy berries, or a scoop of creamy vanilla ice cream for a showstopping finale to any meal. Perfect for chocolate lovers, this dessert is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons Unsweetened cocoa powder
- 200 grams Dark chocolate (70% cocoa or higher), chopped
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 3 Large eggs
- 2 Egg yolks
- 50 grams All-purpose flour
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 Cooking spray or softened butter (for greasing ramekins)
Instructions
Preheat your oven to 200°C (390°F). Lightly grease 4 ramekins (medium-sized) with cooking spray or softened butter and dust them with a little cocoa powder. Set aside.
In a heatproof bowl set over simmering water (double boiler), melt the chopped dark chocolate and butter together. Stir until smooth and fully combined, then remove from heat and let cool slightly.
In a separate mixing bowl, whisk the granulated sugar, eggs, and egg yolks together until the mixture is pale, thick, and fluffy (about 3–5 minutes).
Gently fold the melted chocolate mixture into the egg mixture, ensuring it’s well combined.
Sift the all-purpose flour, cocoa powder, and salt into the bowl and gently fold the dry ingredients into the wet mixture. Be careful not to overmix.
Stir in the vanilla extract for added aroma and flavor.
Divide the batter evenly among the prepared ramekins, filling them about two-thirds full.
Place the ramekins on a baking tray and bake in the preheated oven for 10–12 minutes, or until the edges are set but the center is still soft and slightly jiggly.
Remove the ramekins from the oven and let them rest for 1–2 minutes. Run a knife around the edges of each ramekin to loosen, then invert them onto plates for serving.
Serve immediately with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream for a perfect pairing.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 38.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
