Warm Chocolate Melting Cake
Indulge in pure decadence with this Warm Chocolate Melting Cake—an irresistible dessert perfect for any chocolate lover. Featuring rich dark chocolate with 70% cocoa, silky unsalted butter, and a hint of real vanilla extract, this dessert strikes the perfect balance between elegance and comfort. With a gloriously gooey center that oozes molten chocolate when you cut into it, these individual cakes are baked to perfection in just 10 minutes, making them an ideal treat for gatherings or a romantic date night. Easy to prepare in ramekins and dusted with cocoa powder for a professional touch, this indulgent confection pairs beautifully with a scoop of vanilla ice cream or a sprinkle of powdered sugar. Whether served fresh from the oven or dressed up for a special occasion, this molten lava cake will delight your guests and leave them craving more.
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Recipe Information
Ingredients
- 170 grams dark chocolate (70% cocoa)
- 110 grams unsalted butter
- 150 grams granulated sugar
- 3 whole eggs
- 3 whole egg yolks
- 50 grams all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder (for dusting)
- 1 tablespoon butter or cooking spray (for greasing ramekins)
Instructions
Preheat your oven to 200°C (400°F). Grease six 6-ounce ramekins with butter or cooking spray and lightly dust them with unsweetened cocoa powder. Tap out any excess cocoa.
In a medium heatproof bowl, melt the dark chocolate and unsalted butter together. Use a microwave in 30-second intervals, stirring after each, or set the bowl over a saucepan of simmering water (double boiler method). Stir until smooth and glossy. Let it cool slightly.
In a separate mixing bowl, whisk together the granulated sugar, whole eggs, and egg yolks until the mixture is pale and frothy, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Add the vanilla extract and whisk until combined.
Sift the all-purpose flour over the chocolate mixture and gently fold it in with a spatula until just combined. Do not overmix.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking tray and bake in the preheated oven for 9-10 minutes. The edges should be set, but the centers should still look 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 the cakes to loosen them if you wish to invert them onto plates, or serve directly in the ramekins.
Serve immediately while warm with a dusting of powdered sugar or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 192.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 317 mg | 24% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1621 mg | 34% | |
*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.
