Warm Soft Chocolate Cakes
Indulge in the ultimate dessert luxury with these Warm Soft Chocolate Cakes—perfectly portioned molten treats that melt in your mouth with every bite. Featuring rich, bittersweet chocolate and a buttery, velvety texture, these cakes combine the decadence of a molten lava cake with the ease of a quick, fuss-free recipe. Ready in just under 30 minutes, they're baked to perfection with crisp outer edges and irresistibly gooey centers. Serve them warm, straight from the ramekins, dusted with cocoa powder or paired with a scoop of creamy vanilla ice cream for an elevated experience. Ideal for dinner parties, date nights, or a special solo indulgence, these individual chocolate cakes are simple, elegant, and guaranteed to impress any chocoholic.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 115 grams Bittersweet chocolate (70% cocoa, chopped)
- 2 large Eggs
- 2 large Egg yolks
- 60 grams Granulated sugar
- 35 grams All-purpose flour
- 1 tablespoon (optional) Unsweetened cocoa powder (for dusting)
- 1 tablespoon Butter (for greasing ramekins)
Instructions
Preheat your oven to 230°C (450°F). Lightly butter four individual ramekins (about 6-ounce size) and dust the interiors with cocoa powder to prevent sticking. Place the ramekins on a baking sheet.
In a medium heatproof bowl, combine the chopped bittersweet chocolate and unsalted butter. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and smooth. Remove the bowl from the heat and let it cool slightly.
In a separate large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and thick, about 2–3 minutes. You can use an electric hand mixer or whisk by hand.
Gently fold the melted chocolate and butter mixture into the egg mixture using a spatula, being careful not to deflate the batter.
Sift the all-purpose flour over the chocolate mixture and fold gently until just combined. Do not overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers are soft and slightly wobbly. Remove from the oven and allow the cakes to rest for 1–2 minutes.
Carefully run a knife around the edges of each cake to loosen them. Invert each ramekin onto a serving plate and gently lift it off. Serve immediately, optionally dusted with cocoa powder or paired with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 88.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 224 mg | 17% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 937 mg | 20% | |
*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.
