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Dandelion Chocolate Lava Cake: Pure Bliss in Every Spoon🍫✨

Dandelion Chocolate Lava Cake

dandelion chocolate

Cooking Method
Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins
Servings 4
Calories 400
Best Season Suitable throughout the year
Description

Dandelion Chocolate Lava Cake: Heavenly and Easy to Make

Dandelion Chocolate Lava Cake1

Indulge in the rich and luxurious Dandelion Chocolate Lava Cake, a decadent dessert that combines the intense flavor of high-quality dark chocolate with a velvety molten center. This irresistible treat is perfect for special occasions, romantic dinners, or whenever you're craving an indulgent chocolate experience.

Made with Dandelion chocolate, a premium small-batch chocolate known for its deep, complex flavors, this lava cake elevates the classic molten cake to a whole new level. The outer layer bakes into a soft, slightly crisp shell, while the inside remains warm and gooey, oozing out like liquid gold when you take your first bite. The richness of the chocolate is complemented by the slight sweetness of vanilla and the buttery texture that melts in your mouth.

This dessert is surprisingly simple to make, requiring just a handful of ingredients and minimal preparation time. The key to achieving the perfect molten center lies in careful baking—just long enough for the edges to set while keeping the center delightfully soft. Whether you serve it with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries, this chocolate lava cake is guaranteed to impress.

Dandelion Chocolate Lava Cake2

With its irresistible texture and deep chocolate flavor, Dandelion Chocolate Lava Cake is a must-try for any chocolate lover. Whether you're making it for a dinner party or just treating yourself, this dessert is sure to satisfy your sweet cravings.

Related

dandelion chocolate
dandelion chocolate
Ingredients
  • 4 oz (113g) Dandelion chocolate (or high-quality dark chocolate, 70% cocoa)
  • 1/2 cup (113g) unsalted butter
  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
    • For Serving (Optional):
  • Cocoa powder or powdered sugar (for dusting)
  • Vanilla ice cream or whipped cream
  • Fresh berries
Instructions

    1. Preheat the Oven

      • Preheat your oven to 425°F (220°C).
      • Grease four 6-ounce (180ml) ramekins with butter and lightly dust with cocoa powder.

    2. Melt the Chocolate & Butter

      • In a heatproof bowl, melt chocolate and butter together using a double boiler or in the microwave (in 15-second intervals, stirring each time). Set aside to cool slightly.

    3. Mix the Eggs & Sugar

      • In a separate bowl, whisk together eggs, egg yolks, and sugar until light and slightly thickened.

    4. Combine Ingredients

      • Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly.
      • Add flour, salt, and vanilla extract, and gently fold until fully incorporated.

    5. Fill the Ramekins

      • Divide the batter evenly among the prepared ramekins.

    6. Bake the Lava Cakes

      • Bake in the preheated oven for 10-12 minutes.
      • The edges should be set, but the center should still be soft and slightly jiggly.

    7. Cool & Serve

      • Let the cakes rest for 1-2 minutes, then carefully invert them onto plates.
      • Dust with powdered sugar and serve with ice cream or fresh berries.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 400kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 16g80%
Cholesterol 180mg60%
Sodium 70mg3%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 20g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

✅ Don’t overbake – The center should remain molten for the perfect gooey texture.
✅ Use high-quality chocolate – The flavor depends on it!
✅ Ramekins prep is key – Grease and dust them well to avoid sticking.
✅ Make ahead – Prepare the batter, pour it into ramekins, and refrigerate. Bake when ready (add 1-2 extra minutes).

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