Volcanic Chocolate Truffle Cakes
Indulge in the ultimate dessert experience with these Volcanic Chocolate Truffle Cakes—a decadent fusion of molten chocolate and delicate truffle-like richness. Perfectly crafted for chocolate lovers, these individual cakes boast a luxurious center that oozes velvety bittersweet chocolate with every bite. Made with premium 70% cacao chocolate, eggs, and a splash of vanilla, the batter comes together effortlessly and bakes in just 12 minutes, making it ideal for dinner parties or special occasions. Serve these show-stopping treats warm, dusted with powdered sugar and paired with fresh berries or a scoop of silky vanilla ice cream for a truly unforgettable finish. These chocolate lava cakes are not just a dessert; they’re a molten masterpiece! Optimize your chocolate cravings with this easy yet elegant recipe today!
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Recipe Information
Ingredients
- 115 g Unsalted butter
- 170 g Bittersweet chocolate (70% cacao or higher), chopped
- 100 g Granulated sugar
- 3 Large eggs
- 3 Egg yolks
- 1 tsp Vanilla extract
- 50 g All-purpose flour
- 1 tbsp Unsweetened cocoa powder (for dusting ramekins)
- 1 tbsp Butter (for greasing ramekins)
- 1 tbsp Powdered sugar (optional, for garnish)
- 100 g Fresh berries (optional, for serving)
Instructions
Preheat your oven to 220°C (425°F). Grease six individual ramekins with butter and dust them lightly with unsweetened cocoa powder. Tap out the excess cocoa powder.
In a heatproof bowl, combine the chopped bittersweet chocolate and butter. Place the bowl over a pot of simmering water (double boiler setup) and stir gently until the mixture is completely melted and smooth. Remove from heat and set aside to cool slightly.
In a separate large mixing bowl, combine the granulated sugar, eggs, and egg yolks. Using a hand mixer or stand mixer on medium speed, beat the mixture until it becomes pale and thick, about 3-4 minutes.
Slowly pour the melted chocolate and butter mixture into the egg mixture, gently folding with a spatula until fully combined. Add the vanilla extract and mix well.
Sift the all-purpose flour over the batter and fold it in gently using a spatula. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full. Place the ramekins on a baking sheet for easier handling.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cakes are set but the centers are still soft. The tops should puff up slightly and may have small cracks.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of each cake to loosen them, then carefully invert each ramekin onto a serving plate. Tap gently to release the cake.
Dust the tops of the cakes with powdered sugar and serve immediately with fresh berries or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 159.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 335 mg | 26% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1547 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.
