If you're looking to impress with a dessert that's both simple and indulgent, this Double Chocolate Lava Cake is your ticket. With its rich, gooey center and velvety texture, it's a chocolate lover's dream. Perfect for a romantic dinner or a cozy night in, this recipe brings a touch of restaurant elegance right to your kitchen.
Dark chocolate is the star of the show, providing depth and richness. Choose high-quality chocolate for the best results. Unsalted butter helps achieve a smooth, luxurious texture while controlling the overall saltiness of the dessert. Powdered sugar sweetens the cake without making it too heavy. The eggs and egg yolks contribute to the cake's structure and gooey center. A hint of vanilla extract enhances the chocolate flavor. All-purpose flour gives the cake just enough form without compromising its lava-like quality. A pinch of salt amplifies all the flavors, and semi-sweet chocolate chips create pockets of molten chocolate bliss.
Pair these lava cakes with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate. Fresh berries or a sprinkle of powdered sugar can also add a delightful touch. For a more decadent experience, drizzle with raspberry or caramel sauce.
First, preheat your oven to 425°F (220°C) and generously butter four ramekins. This will prevent the cakes from sticking, ensuring a smooth release. Next, in a medium-sized microwave-safe bowl, combine the dark chocolate and butter. Heat them in the microwave in 30-second intervals, stirring in between. This prevents the chocolate from burning and helps achieve a smooth consistency.
Once melted, whisk in the powdered sugar until it's fully incorporated. Then, add the eggs and egg yolks one at a time, beating the mixture until it's smooth and glossy. Stir in the vanilla extract, then gently fold in the flour and salt just until the dry ingredients disappear. Overmixing can lead to a dense cake.
Finally, fold in the semi-sweet chocolate chips. Divide the batter evenly among your prepared ramekins, filling each about three-quarters full. This ensures they have room to rise without overflowing. Place the ramekins on a baking sheet and pop them into the oven for 12 to 14 minutes. You're looking for firm edges and a soft center.
Let the cakes cool for a minute, then run a knife around the edges to help them release. Carefully invert each ramekin onto a plate and serve immediately while the centers are still molten.
Share