Decadent Dark Chocolate Lava Cake with Sea Salt Flakes
Craving a decadent chocolate fix? This Dark Chocolate Lava Cake is intensely chocolatey with a molten center! An easy recipe in chocolate cake that's perfect for special occasions. Get the recipe now! ... Baking - Desserts
Right then, let's get cracking! I've been making chocolate cakes for ages. Honestly, this recipe is a real showstopper.
Indulge: Dark Chocolate Lava Cake Intro
Fancy a gooey treat? this decadent dark chocolate dessert recipe is for you. it's a rich, chocolatey experience. the molten chocolate cake recipe is easier than it seems.
It's got a slightly crisp outside. sea salt takes it to a new level. the perfect treat is waiting for you.
Chocolate Cake Deconstructed
This recipe isn't from your nan's cookbook. but she'd want a slice! it's a twist on a classic bake. think mary berry approved, but a bit cheffy.
Its like having a chocolate cake made with sour cream . this recipe is medium difficulty. it needs attention to detail with the oven.
Prep takes about 30 minutes. baking is 12- 15 minutes. this recipe makes 6 individual cakes.
Why This Lava Cake Rocks!
Let's talk about benefits. dark chocolate is packed with antioxidants. so you can almost call it healthy, right? serve this lava cake for a special occasion.
Or when you just need a bit of indulgence. the molten center is what makes it so special. you can enjoy the best chocolate sour cream cake .
Time to gather your ingredients. first, you need butter and dark chocolate. good quality chocolate is key! eggs, sugar, flour, and sea salt are next.
You can also add some icing sugar, raspberries, and vanilla ice cream. now that's what i call chocolate cake heaven!
Alright, let's dive into what you'll need to make this Decadent Dark Chocolate Lava Cake . Honestly, it’s not as fussy as it sounds!
Ingredients & Equipment: Your Arsenal of Deliciousness
Making a delicious chocolate cake made with sour cream takes the right ingredients. you need the proper tools, too! these are all things that will affect a good recipe in chocolate cake .
Let's break down the necessities for a perfect gooey chocolate cake recipe .
Main Ingredients: The Stars of the Show
- Unsalted Butter: 6 tablespoons (85g) , cubed. Get the good stuff! Quality butter makes a difference in flavour.
- Dark Chocolate (70% Cacao): 6 ounces (170g) , finely chopped. This is where the magic happens. Don't skimp on the chocolate, mate!
- Large Eggs: 2
- Large Egg Yolks: 2 . Those extra yolks add richness, you see?
- Granulated Sugar: 1/4 cup (50g) .
- All-Purpose Flour: 2 tablespoons (15g) .
- Sea Salt Flakes: 1/4 teaspoon . I used Maldon, but anything similar will do. For serving, optional: Powdered sugar, fresh raspberries or strawberries, and vanilla ice cream.
It is also great if you love chocolate sour cream cake to add some sour cream to the recipe.
Seasoning Notes: The Secret Sauces
For this dark chocolate dessert recipe , simplicity is key. salt balances the sweetness. don't be afraid to experiment with espresso powder or a pinch of cinnamon.
A good spice rack makes all the difference for your individual chocolate cakes .
Equipment Needed: Keep It Simple, Stupid (KISS)
- 6 (6-ounce) Ramekins . I love the little ceramic ones.
- Double Boiler or Heatproof Bowl . Microwave can be used, but a double boiler is better.
- Electric Mixer . A whisk will also do the trick, if you're feeling strong.
- Rubber Spatula . Get every last bit of batter.
- Small Saucepan . You also might need a medium sized bowl.
We are sure this Easy chocolate lava cake recipe will turn out to be one of your favorites.
Alright, let's talk lava cakes! I'm gonna walk you through my go-to Decadent Dark Chocolate Lava Cake recipe. It's seriously impressive, but don't be scared! It’s easier than you think, I promise.
Decadent Dark Chocolate Lava Cake with Sea Salt Flakes Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Prep Like a Pro
First, let's get organised. what we’re looking at is mise en place , meaning get everything ready to go. butter those ramekins (all 6 of them!) like you're never gonna see butter again, then dust them with flour.
Preheat your oven to 425° f ( 220° c) . i always forget to do this and then i'm standing around waiting.
This recipe in chocolate cake is about to change your life.
Let's Get Baking!
Ready to dive in? Here's how this molten chocolate cake recipe comes together.
Melt your 6 tablespoons (85g) of butter and 6 ounces (170g) of dark chocolate (70% cacao) together. Do this gently! A double boiler is your friend.
Whisk 2 large eggs, 2 large egg yolks and 1/4 cup (50g) granulated sugar until they're pale and fluffy.
Gently fold the melted chocolate into the egg mixture. Don't overmix!
Fold in 2 tablespoons (15g) of flour and 1/4 teaspoon of sea salt. Remember, gently!
Pour that lovely batter into your prepared ramekins.
Pop them in the fridge for 10 minutes . This helps the centre stay gooey.
Bake for 12- 15 minutes . The edges should be set, the centre soft. Aim for an internal temperature of about 150° F ( 65° C) .
Let cool slightly, loosen the edges and flip them onto plates. Dust with sugar, berries, and enjoy.
Pro Tips for Your Chocolate Cake Made With Sour Cream Journey
Honestly, the biggest mistake people make is overbaking. trust me, it's better to underbake a little. also, high-quality chocolate makes all the difference.
Splurge on some good stuff, it's totally worth it for this dark chocolate dessert recipe . for chocolate sour cream cake , add a 1/4 cup of sour cream into the batter as your mixing it.
For a chocolate cake with sour cream recipe try it out!
Recipe Notes for Your Decadent Dark Chocolate Lava Cake
Right then, let's talk about making this dark chocolate dessert recipe truly yours . It's like when you watch Bake Off, and everyone adds their own little twist, innit? Let's dive into the details!
Plating Like a Pro: Serving Suggestions
Oh my gosh, presentation is everything, isn’t it? for these individual chocolate cakes , think simple elegance. dust with a bit of powdered sugar.
Then, add some fresh raspberries or strawberries. a scoop of vanilla ice cream? absolutely! it all balances the richness. a raspberry coulis is also a great option if you want to make it a bit more fancy pants.
Of course, a strong coffee or espresso is the perfect beverage!
Storage SOS: Tips and Tricks
These little lava cakes are best served straight away. honestly, they are! fresh out of the oven, the centre is perfectly gooey.
If you absolutely must store them, keep them in the fridge for up to 2 days. i wouldn't recommend freezing this gooey chocolate cake recipe .
Reheating can be tricky. microwaving is okay, but it's always better in the oven!
Remixing the Recipe: Variations on a Theme
Fancy a change? add a teaspoon of instant espresso powder. the chocolate cake baking tips i can give you here is to get the coffee flavours to really zing! it makes it extra dark chocolate dessert recipe fancy.
Or, you can stir in a quarter cup of chopped, toasted hazelnuts or walnuts. for a gluten-free option, use gluten-free flour.
Want to cut down on sugar? go ahead with erythritol or stevia. you can also substitute the dark chocolate for milk chocolate!
What's in it for You? Nutrition Basics
Right, let's talk health! each serving has about 450 calories. it also has 7g of protein, 30g of fat, and 40g of carbs.
And about 25g of sugar. remember, it's a treat! the recipe in chocolate cake has some healthy fats and a decent dose of happiness.
Just remember that a little indulgence never hurt anyone.
Now go on, give it a go! with this molten chocolate cake recipe , and a little bit of practice, you'll be whipping up these amazing cakes in no time.
I promise you, your mates will love it. get creative, don't be afraid to experiment, and most importantly, have fun! you will nail this easy chocolate lava cake recipe i promise!
Frequently Asked Questions
What's the secret to getting that perfect, gooey molten center in this recipe in chocolate cake?
Ah, the million-dollar question! The key is careful timing in the oven, like watching paint dry but tastier. You want the edges set but the center still soft. Err on the side of slightly underbaking; think of it like a perfectly cooked soufflé – a little wobbly is good!
Can I make this recipe in chocolate cake ahead of time? I'm a bit of a 'stress head' in the kitchen.
You can definitely prep parts in advance! The batter can be made a few hours ahead and kept in the fridge in the ramekins. Just add a minute or two to the baking time if baking straight from the fridge. Though the true molten lava experience is best served immediately, like a good cup of tea, don't let it sit too long!
I'm not a fan of dark chocolate. Can I use milk chocolate in this recipe?
Absolutely! While the recipe calls for dark chocolate, you can absolutely substitute it with milk chocolate. It'll result in a sweeter, less intense flavor, more akin to a Cadbury's Dairy Milk experience. Just be mindful that milk chocolate melts a bit differently, so keep a close eye on it while baking to prevent burning.
How do I stop my chocolate lava cakes from sticking to the ramekins? I'm always having a 'right old kerfuffle' getting them out.
Greasing and flouring is absolutely crucial, just like preparing a baking tin for a Victoria Sponge. Generously butter the ramekins, then add a spoonful of flour and tap it around to coat the entire surface. Make sure you get into all the nooks and crannies. Alternatively, use baking spray with flour already added for an even easier job!
Is there a gluten-free version of this recipe in chocolate cake? My friend is Coeliac, bless her heart.
Yes, you can easily make this recipe gluten-free! Simply swap the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it’s a blend designed for baking, as some gluten-free flours can be a bit temperamental. The texture might be slightly different, but it should still be delicious!
How should I store any leftover lava cakes (if there are any!), and how long will they last?
Whilst best served immediately, you can store leftover lava cakes in the fridge for up to 2 days. Wrap them tightly in cling film or place them in an airtight container to prevent them from drying out. Reheat them in the microwave for about 20-30 seconds to warm them through, although the molten center may not be quite as gooey as when freshly baked, but still very scrummy!
