Individual Chocolate Indulgence Cake
Craving a decadent dessert that feels like a personal treat? These Individual Chocolate Indulgence Cakes are the ultimate molten lava cakes, designed to impress and satisfy. Made with rich, bittersweet chocolate and a touch of vanilla, these cakes boast a delicate balance of a firm exterior and a lusciously gooey center. Ready in just 22 minutes from start to finish, they’re a quick and elegant dessert option perfect for date nights, special occasions, or an indulgent moment of self-care. Baked in individual ramekins lightly dusted with cocoa powder, they’re as visually appealing as they are delicious. Serve them warm with whipped cream, vanilla ice cream, or a sprinkle of powdered sugar for an unforgettable dessert experience. Keywords: molten lava cake, individual chocolate cake recipe, quick dessert, chocolate indulgence cake, ramekin dessert ideas.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter (plus extra for greasing)
- 100 grams Bittersweet or semisweet chocolate (chopped)
- 3 tablespoons Granulated sugar
- 2 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Cocoa powder (for greasing ramekins)
Instructions
Preheat your oven to 425°F (220°C).
Grease two small ramekins lightly with butter, then dust with cocoa powder to prevent sticking. Shake out any excess powder.
In a microwave-safe bowl, melt the butter and chopped chocolate together in 20-second bursts, stirring between intervals, until smooth and completely combined. Let it cool slightly.
In a medium bowl, whisk the eggs, granulated sugar, and vanilla extract until light and slightly frothy.
Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent scrambling.
Gently fold in the all-purpose flour and salt until the batter is just combined. Be careful not to overmix.
Divide the batter evenly between the prepared ramekins, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges of the cakes are firm but the centers are still soft and slightly jiggly.
Remove the ramekins from the oven and let them rest for 1-2 minutes. Carefully run a knife around the edges of the cakes to loosen them.
Invert each ramekin onto a plate and allow the cakes to slide out. Serve immediately, preferably with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 86.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 848 mg | 18% | |
*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.
