Molten Chocolate Cakes with Almond Creme
Indulge in the ultimate dessert experience with these Molten Chocolate Cakes with Almond Crème, a show-stopping treat that combines rich, gooey centers with a velvety, nutty sauce. Made with premium dark chocolate and a touch of almond extract, these decadent individual cakes are surprisingly quick and easy to prepare, requiring just 15 minutes of prep time. The molten centers provide an irresistible contrast to the delicate almond crème, which is drizzled over the top for an added layer of luxury. Perfect for impressing dinner guests or elevating your date night, this dessert is served fresh from the oven with a dusting of powdered sugar for a picture-perfect finish. Whether you're a chocolate lover or seeking a sophisticated twist on a classic lava cake, this recipe is bound to become a favorite.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 115 grams Unsalted butter
- 100 grams Caster sugar
- 40 grams All-purpose flour
- 1 pinch Salt
- 3 large Eggs
- 3 large Egg yolks
- 150 ml Heavy cream
- 1 teaspoon Almond extract
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 220°C (430°F) and grease six ramekins with butter. Lightly dust them with cocoa powder, ensuring the ramekins are completely coated, and tap out the excess.
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (or using a microwave in 30-second increments). Stir until smooth, then set aside to cool slightly.
In a medium mixing bowl, whisk together the caster sugar, eggs, and egg yolks until the mixture is thick and pale, about 2-3 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking continuously to combine.
Sift in the all-purpose flour and add a pinch of salt. Gently fold the ingredients together with a spatula until no streaks of flour remain.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 8-10 minutes. The cakes are done when the edges are set but the centers remain slightly jiggly. Do not overbake.
While the cakes are baking, prepare the almond creme. In a small saucepan, heat the heavy cream over low heat until just warm. Remove from heat and stir in the almond extract. Let it cool slightly before serving.
Once baked, let the molten chocolate cakes rest for 1 minute. Run a knife around the edges to loosen, if necessary, and carefully invert each cake onto a serving plate.
Serve the cakes immediately with a drizzle of almond creme on the side and a light dusting of powdered sugar on top for garnish.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 26.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 304 mg | 6% | |
*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.
