Easy Chocolate Lava Cake | Rich & Decadent Dessert

Chocolate Lava Cake is a dessert that needs no introduction. The moment you cut into the cake, the molten chocolate center oozes out, creating a rich and indulgent experience that’s hard to resist. Whether you’re making it for a special occasion or just because you’re craving something sweet, this dessert is sure to impress. In this blog post, I’ll share my tried-and-true recipe for making the perfect Chocolate Lava Cake at home.

Ingredients:

• 100g dark chocolate, chopped
• 100g unsalted butter, plus extra for greasing
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• Cocoa powder for dusting

Instructions:

1. Prepare the Ramekins:
   Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust them with cocoa powder, ensuring an even coating. This will help the cakes release easily after baking.
2. Melt the Chocolate and Butter:
   In a heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler method or in the microwave, stirring until smooth and glossy. Let it cool slightly.
3. Mix the Batter:
   In another bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and frothy. Stir in the vanilla extract. Gradually add the melted chocolate mixture, stirring until well combined. Sift in the flour and salt, folding gently until the batter is smooth and lump-free.
4. Fill the Ramekins:
   Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. If you like, you can add a small piece of chocolate in the center of each ramekin for an extra gooey center.
5. Bake:
   Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers should still be soft and jiggly. Be careful not to overbake, as you want the centers to remain molten.
6. Serve:
   Let the cakes cool for a minute before gently running a knife around the edges to loosen them. Invert each cake onto a plate, dust with powdered sugar or cocoa powder, and serve immediately. A scoop of vanilla ice cream or a dollop of whipped cream on the side is a perfect accompaniment.

Nutritional Information (per recipe):

• Calories —————— 1975 kcal
• Total Fat —————— 140.89 g
• Cholesterol ————— Not available
• Sodium ——————– Not available
• Total Carbohydrates — 137.35 g
• Protein ——————— 39.33 g
• Sugar ———————— 100.34 g
• Fiber ———————— 8.0 g

Note: These values are approximate and may vary depending on the ingredients used and cooking methods.