Warm Double Chocolate Brownie Cakes
Indulge in the ultimate chocolate experience with these Warm Double Chocolate Brownie Cakes—individual desserts with an irresistibly gooey center that melts in your mouth. Perfectly balanced with a rich blend of semi-sweet and dark chocolate, these decadent cakes are crafted with simple ingredients like cocoa powder, eggs, and a hint of vanilla for a flavor that’s both luxurious and comforting. Ready in just under 30 minutes, they’re baked to perfection in ramekins, ensuring a soft, molten center surrounded by a tender brownie-like exterior. Ideal for dinner parties or a romantic treat, these warm chocolate cakes are best served fresh from the oven, topped with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream. Elevate your dessert game with this rich and easy-to-make recipe that's guaranteed to please every chocolate lover.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 50 grams dark chocolate chips
- 100 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 60 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 0.25 teaspoon salt
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease four 6-ounce ramekins with unsalted butter and dust them with a thin layer of cocoa powder. Tap out any excess cocoa powder.
In a heatproof bowl, combine the unsalted butter, semi-sweet chocolate chips, and dark chocolate chips. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and light brown sugar with the eggs and egg yolks until the mixture is light and frothy, about 2 minutes.
Add the cooled chocolate mixture to the egg mixture and gently whisk to combine. Stir in the vanilla extract.
Sift the all-purpose flour, cocoa powder, and salt into the bowl and fold gently using a spatula until just combined. Avoid overmixing.
Divide the batter evenly between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cakes should jiggle slightly when gently shaken.
Remove from the oven and let the ramekins cool for 1-2 minutes. Carefully run a knife around the edges of each ramekin to loosen the cakes.
Invert each ramekin onto a serving plate and gently tap to release the cakes. Optionally, dust with powdered sugar for garnish.
Serve immediately while warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 261.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 219 mg | 17% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 831 mg | 18% | |
*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.
