Click the button above for video!
If you love chocolate you’ll love this cake. I know, many have made this and I can see why they do. It is scrumptious, has that rich chocolate taste and it’s easier to make than I thought. This was my first time making it – why it took me so long I have no idea. I think I was intimidated by it. The hardest part of this cake was perhaps melting the chocolate and tempering the eggs. Besides that it was easy.
Chris loves dark chocolate but for some reason doesn’t like chocolate cake. I’m glad he liked this because I will make it again.
Dark Chocolate Lava Cake
- 4 oz Bittersweet Chocolate, chopped (100% cocoa)
- 4oz Semi-sweet Chocolate
- 6 Tbsp Unsalted Butter
- 3 Eggs, room temperature
- 3 Egg Yolks, room temperature
- 1 ½ cups Powdered Sugar
- Dash of Salt
- ½ cup of Flour
- ½ tsp Vanilla
- Preheat oven 425 degrees
- Butter 4 ramekins, dust with cocoa.
- In a double boiler, bring water to a low boil. In a separate bowl add the chopped chocolates and butter. Stir frequently as the chocolate melts. Stir until the chocolate is completely smooth. Remove from heat and set aside to cool. May take 15-20 minutes.
- In a separate bowl, combine the sugar, flour and salt and stir until mixed together.
- In another bowl (big enough to use a hand mixer), beat the eggs to break up the yokes til thoroughly mixed.
- With the hand mixer, add the flour mixture to the eggs and mix on low til flour is fully incorporated. Add in the vanilla.
- Once chocolate has cooled to the touch, add in a couple of tablespoons of the chocolate to the egg and flour mixture and mix to temper the eggs. Continue to slowly add in the remaining chocolate.
- Divide the chocolate mixture equally among the 4 ramekins. Place the ramekins on a shallow baking pan.
- Bake for about 10-15 minutes (depending on your oven) until the edges of the chocolate cake is firm all around and is slightly away from the edges of the ramekins. If the center of the cake is slightly puffy but still soft but not too jiggly then the cake is done.
- Remove cakes from the oven and cool. Dust with powdered sugar.
– You can use a different combo of chocolates. For example, you can use 60% cocoa or semi-sweet or the combo of both chocolates.
– I used powdered sugar because I think it dissolves quicker and easier than granulated sugar and I had a better outcome of the chocolate mixture not tasting a little ‘grainy’. However, regular sugar is definitely ok to use.