Double Chocolate Lava Babies
Indulge in pure chocolate bliss with these decadent Double Chocolate Lava Babies—individual molten cakes that ooze rich, gooey chocolate with every bite. Perfectly portioned for six, these little delights feature a velvety batter made with semi-sweet chocolate, cocoa powder, and a hint of vanilla, encasing a luxurious dark chocolate square for that molten lava effect. With a prep time of just 15 minutes and a quick 12-minute bake, these irresistible desserts are your go-to for impressing guests or satisfying a sudden chocolate craving. Dust them with powdered sugar, and pair with creamy vanilla ice cream or tart berries for a show-stopping finish. Whether for date nights or dinner parties, these double chocolate lava cakes are a crowd-pleasing treat that will melt hearts and taste buds alike!
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Recipe Information
Ingredients
- 200 grams semi-sweet chocolate chips
- 100 grams unsalted butter
- 60 grams all-purpose flour
- 100 grams granulated sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
- 6 pieces dark chocolate squares
- 1 pinch pinch of salt
- 1 tablespoon powdered sugar (for garnish)
Instructions
Preheat the oven to 220°C (425°F) and grease 6 ramekins or muffin cups with butter. Dust them lightly with cocoa powder to prevent sticking.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second intervals, stirring after each, until smooth and fully combined. Let it cool slightly.
In a mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until pale and creamy, about 2-3 minutes.
Gradually fold the melted chocolate mixture into the egg mixture until combined.
Sift the flour, cocoa powder, and a pinch of salt into the wet ingredients. Gently fold until no dry streaks remain.
Spoon half of the batter into the prepared ramekins, filling them about halfway. Place one piece of dark chocolate square in the center of each ramekin, then cover with the remaining batter.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be firm while the centers remain soft and jiggly.
Remove from the oven and let the cakes cool for 1-2 minutes. Run a knife around the edges to loosen, then carefully invert onto serving plates.
Dust with powdered sugar and serve warm. These lava cakes pair beautifully with vanilla ice cream or fresh berries!
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 258.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 259 mg | 20% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 1555 mg | 33% | |
*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.
