Soft Centered Warm Chocolate Cakes
Indulge in the decadence of homemade Soft Centered Warm Chocolate Cakes, a dessert that promises to impress with its rich, velvety texture and oozy molten core. Crafted with bittersweet chocolate and a touch of unsalted butter, these individual cakes are baked to perfection, forming a delicate outer layer that gives way to a luscious, gooey center. Perfect for dinner parties or date nights, this recipe takes just 15 minutes of prep and a quick 12-minute bake, making it an effortless yet elegant treat. Serve these irresistible chocolate lava cakes straight from the oven, dusted with powdered sugar and complemented by a handful of fresh berries for a stunning presentation. A must-try for any chocolate lover, this dessert combines indulgence, simplicity, and wow factor like no other!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 115 grams bittersweet chocolate (70% cocoa)
- 2 large eggs
- 2 large egg yolks
- 50 grams granulated sugar
- 30 grams all-purpose flour
- 10 grams unsalted butter (for greasing ramekins)
- 1 tablespoon cocoa powder (for dusting ramekins)
- 1 tablespoon powdered sugar (optional, for garnish)
- 1 handful fresh berries (optional, for garnish)
Instructions
Preheat your oven to 220°C (425°F). Grease four 6-ounce ramekins generously with unsalted butter and dust them with cocoa powder to ensure the cakes release easily. Set aside.
Place the unsalted butter and bittersweet chocolate in a heatproof bowl. Melt them together over a double boiler, stirring until smooth, or microwave in short bursts, stirring between each, until fully combined. Let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2-3 minutes.
Gradually stir the melted chocolate and butter mixture into the egg mixture using a spatula until fully combined.
Sift the all-purpose flour over the batter and gently fold until no streaks remain.
Divide the batter evenly between the prepared ramekins, filling them about three-quarters of the way full.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft and slightly jiggly.
Remove the cakes from the oven and let them rest for 1 minute before running a knife around the edges of the ramekins and carefully inverting each cake onto a dessert plate.
Dust the warm cakes with powdered sugar, if desired, and garnish with fresh berries. Serve immediately to enjoy the molten chocolate centers.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 22.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 312 mg | 7% | |
*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.
