Welcome to Samanthacooks, where we embark on culinary adventures that tantalize the taste buds and ignite a passion for delicious dishes from around the globe. Today, we’re diving into the realm of decadence with a recipe that epitomizes indulgence: Chocolate Lava Cake. This exquisite dessert is a symphony of rich, gooey chocolate and velvety texture, guaranteed to make any occasion memorable.
Chocolate Lava Cake Recipe
ndulge your senses and treat yourself to the ultimate dessert experience with our Chocolate Lava Cake recipe. With its rich, molten center and heavenly chocolate flavor, this dessert is sure to impress even the most discerning palate. Whether you're hosting a dinner party or simply satisfying a sweet craving, this decadent delight is guaranteed to steal the show. So go ahead, take a bite, and savor the moment of pure bliss.
Ingredients
- 4 ounces (115g) high-quality dark chocolate, chopped
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
- Optional: cocoa powder or powdered sugar for dusting
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Grease four 6-ounce (180ml) ramekins generously with butter and lightly dust with cocoa powder or powdered sugar.
- Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the chopped chocolate and unsalted butter together, stirring occasionally until smooth and well combined. Remove from heat and set aside to cool slightly.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk together the granulated sugar, eggs, egg yolks, and vanilla extract until pale and slightly thickened, about 2-3 minutes.
- Incorporate Chocolate Mixture: Gradually pour the melted chocolate mixture into the egg and sugar mixture, whisking constantly until smooth and glossy.
- Fold in Flour and Salt: Sift the all-purpose flour and pinch of salt over the chocolate mixture. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Bake: Place the filled ramekins on a baking sheet and transfer to the preheated oven. Bake for 12-14 minutes, or until the edges are set but the centers still appear slightly soft. The tops should be puffed up.
- Serve: Carefully remove the ramekins from the oven and let them cool for a minute. Run a knife around the edges of each cake to loosen them, then invert them onto serving plates. Dust with cocoa powder or powdered sugar if desired and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
