Chocolate Cakes with Liquid Centers
Indulge in the ultimate dessert experience with these decadent Chocolate Cakes with Liquid Centers, a luxurious treat that's perfect for special occasions or an everyday chocolate fix. These individual molten lava cakes feature a rich, bittersweet chocolate shell that gives way to a lusciously gooey center, creating a showstopping dessert in under 30 minutes. Made with high-quality 70% cocoa chocolate and a few pantry staples, this recipe transforms simple ingredients into an elegant masterpiece. The double-boiler technique ensures a silky smooth chocolate base, while careful baking guarantees soft, fudgy edges and irresistibly molten interiors. Serve these divine cakes straight from the oven with a dusting of powdered sugar, velvety ice cream, or juicy fresh berries for a gourmet touch. Whether you're celebrating or simply satisfying a chocolate craving, these molten chocolate lava cakes promise to impress every time. Perfect for dinner parties or intimate evenings, they're a dessert worth savoring!
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Recipe Information
Ingredients
- 110 grams Unsalted butter (plus extra for greasing)
- 170 grams Bittersweet chocolate (70% cocoa)
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 30 grams All-purpose flour
- 0.25 teaspoons Salt
- 2 tablespoons Unsweetened cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F).
Generously grease four 6-ounce ramekins with butter and dust them with cocoa powder. Tap out any excess cocoa powder, ensuring the interior is fully coated to prevent sticking.
In a heatproof bowl, combine the butter and bittersweet chocolate. Place the bowl over a pot of simmering water (double boiler method) and melt the mixture until smooth, stirring occasionally. Remove from heat and let cool slightly.
In a separate mixing bowl, whisk together the sugar, whole eggs, and egg yolks until the mixture becomes pale and slightly thickened, about 2-3 minutes.
Slowly fold the melted chocolate mixture into the egg mixture, stirring gently until well combined.
Sift the flour and salt into the chocolate mixture and carefully fold to combine without overmixing.
Evenly divide the batter among the prepared ramekins, filling each about three-fourths full.
Place the ramekins on a baking sheet for easy transfer and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of the cakes to loosen them, then carefully invert onto serving plates.
Serve immediately, garnished with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries, if desired.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 35.7 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 417 mg | 9% | |
*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.
