Warm Chocolate Cake Bridges Restaurant Danville Ca
Indulge in pure decadence with the Warm Chocolate Cake from Bridges Restaurant in Danville, CA—a classic dessert that blends rich, semi-sweet chocolate with the perfect balance of buttery smoothness and velvety texture. Featuring a molten center that oozes indulgence, this elegant cake is baked in individual ramekins and topped with a delicate dusting of powdered sugar for a refined touch. The cocoa powder-dusted ramekins ensure a luscious, deep chocolate flavor throughout, while the optional garnish of fresh berries adds a burst of brightness to each bite. Ready in just over 30 minutes, this restaurant-inspired recipe is the ultimate treat for chocolate lovers, perfect for any special occasion or romantic dinner at home. Whether you serve it as is or with a dollop of whipped cream, this warm chocolate cake promises to deliver unforgettable, melt-in-your-mouth moments.
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Recipe Information
Ingredients
- 170 grams Semi-sweet chocolate
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 60 grams All-purpose flour
- 4 Large eggs
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder
- 1 tablespoon Powdered sugar (for garnish)
- Berries (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and lightly butter six 6-ounce ramekins. Dust the ramekins with cocoa powder, tapping out the excess to ensure the cakes don’t stick.
Melt the semi-sweet chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring until smooth and well combined. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is light and fluffy, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, stirring gently to combine.
Sift the flour and add it to the batter along with a pinch of salt. Fold everything together until just incorporated. Do not overmix.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes, or until the edges are set but the center remains soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of each ramekin, then invert the cakes onto dessert plates.
Dust the warm cakes with powdered sugar and serve immediately. Garnish with fresh berries if desired.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 250.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1284 mg | 27% | |
*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.
