Warm Chocolate Cake
Indulge in the ultimate dessert experience with this warm chocolate cake recipe, a delightful fusion of rich dark chocolate and velvety texture that melts in your mouth. Perfectly portioned into individual ramekins, these mini molten lava cakes boast a luscious gooey center, while the edges bake to a soft, tender crumb. With just 15 minutes of prep time, this luxurious treat is simple yet elegant, ideal for date nights or special occasions. Enhanced with a dusting of cocoa powder and powdered sugar, and served with a scoop of creamy vanilla ice cream, this decadent dessert delivers a heavenly balance of warmth and sweetness. Savor the homemade allure of this chocolate lover's dream with every indulgent bite!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 115 grams Dark chocolate (70% cocoa)
- 100 grams Granulated sugar
- 2 Large eggs
- 2 Egg yolks
- 40 grams All-purpose flour
- 10 grams Unsalted butter (for greasing molds)
- 10 grams Cocoa powder (for dusting molds)
- 10 grams Powdered sugar (optional, for garnish)
- 2 scoops Vanilla ice cream (optional, for serving)
Instructions
Preheat your oven to 220°C (425°F).
Grease four 6-ounce ramekins with unsalted butter and lightly dust them with cocoa powder. Tap out any excess cocoa powder and set the ramekins aside.
In a heatproof bowl, combine the unsalted butter (115 grams) and dark chocolate (115 grams). Melt them together over a double boiler or in the microwave in 20-second intervals, stirring each time until smooth. Set aside to cool slightly.
In a separate mixing bowl, whisk together the granulated sugar (100 grams), eggs (2 whole), and egg yolks (2). Whisk until the mixture is pale and slightly thickened, about 2 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until well-combined.
Sift the all-purpose flour (40 grams) into the batter and gently fold it in using 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 for 10-12 minutes, or until the edges are set but the center remains soft and slightly jiggly.
Remove the cakes from the oven and allow them to rest for 1-2 minutes. Carefully run a knife around the edges to loosen the cakes, then invert each ramekin onto a serving plate.
Dust the tops with powdered sugar if desired and serve immediately, ideally paired with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 166.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 398 mg | 31% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1491 mg | 32% | |
*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.
