Mini Chocolate Lava Cakes
Indulge in the ultimate chocolate experience with these Mini Chocolate Lava Cakes—an elegant dessert that's surprisingly simple to make. Featuring rich, dark chocolate (60-70% cocoa) and a gooey molten center, these individual cakes are perfect for impressing guests or treating yourself. With just 15 minutes of prep time and a quick bake in the oven, these decadent treats are on the table in under 30 minutes. The secret lies in the combination of lightly whisked eggs and melted chocolate, creating the perfect balance of fluffiness and molten magic. Perfectly portioned for four servings, these cakes are best enjoyed warm, paired with a scoop of vanilla ice cream or whipped cream. Whether for date night, a dinner party, or a chocolate lover's delight, these Mini Chocolate Lava Cakes will become your go-to dessert!
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Recipe Information
Ingredients
- 175 grams Dark chocolate (60-70% cocoa)
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 pieces Egg yolks
- 1 teaspoon Vanilla extract
- 40 grams All-purpose flour
- 1 tablespoon Butter (for greasing ramekins)
- 2 teaspoons Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F) and place a rack in the center position.
Prepare 4 ramekins by lightly greasing them with butter and dusting with cocoa powder to prevent sticking. Set aside.
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let the mixture cool slightly.
In a mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until light and frothy, about 2-3 minutes.
Stir the melted chocolate and butter mixture into the egg mixture, followed by the vanilla extract. Mix until well-combined.
Sift in the all-purpose flour and gently fold until there are no lumps and the batter is smooth.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft and jiggly.
Remove from the oven and let the cakes rest for 2 minutes. Carefully run a knife around the edges to loosen them, then invert each cake onto a serving plate.
Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 36.5 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 391 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.
