Chocolate Volcano Cakes
Indulge in the ultimate dessert experience with these decadent Chocolate Volcano Cakes—miniature molten wonders that ooze rich, velvety chocolate with every bite. This quick and impressive recipe comes together in just under 30 minutes, making it perfect for both impromptu indulgence and elegant dinner parties. Made with a luscious blend of semisweet chocolate and butter, these individual cakes boast a soft, cakey exterior and a gooey, molten center that's impossible to resist. The ramekins are prepped with a dusting of cocoa powder to ensure easy release, while optional finishing touches like a sprinkle of powdered sugar and a scoop of vanilla ice cream take this dessert over the top. Whether you're satisfying a chocolate craving or wowing your guests, these lava cakes are the ultimate treat for chocolate lovers!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 115 grams Semisweet chocolate (chopped)
- 100 grams Granulated sugar
- 2 units Large eggs
- 2 units Egg yolks
- 40 grams All-purpose flour
- 1 tablespoon Unsweetened cocoa powder (for dusting ramekins)
- 1 tablespoon Butter (for greasing ramekins)
- 1 tablespoon Optional: Powdered sugar (for dusting cakes)
- 2 scoops Optional: Vanilla ice cream (for serving)
Instructions
Preheat your oven to 220°C (425°F).
Grease four individual ramekins with butter and dust them lightly with unsweetened cocoa powder. Tap out the excess cocoa powder.
In a heatproof bowl set over a pot of simmering water, melt the unsalted butter and semisweet chocolate together. Stir occasionally until smooth and fully combined. Remove from heat and set aside to cool slightly.
In a separate mixing bowl, combine the granulated sugar, eggs, and egg yolks. Whisk vigorously until the mixture is pale and slightly thickened, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to combine.
Add the all-purpose flour to the mixture and fold it in carefully until no streaks of flour remain.
Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes. The edges should be set, but the centers will remain soft and jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Then, carefully run a knife around the edges to loosen the cakes.
Invert each ramekin onto a serving plate and gently lift it to release the cake.
Optional: Dust the cakes with powdered sugar and serve immediately with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 48.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 239 mg | 5% | |
*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.
