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Dandelion Chocolate Lava Cake: Pure Bliss in Every Spoon🍫✨
Description
Dandelion Chocolate Lava Cake: Heavenly and Easy to Make
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.
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.
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Ingredients
For Serving (Optional):
Instructions
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.
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.
Mix the Eggs & Sugar
- In a separate bowl, whisk together eggs, egg yolks, and sugar until light and slightly thickened.
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.
Fill the Ramekins
- Divide the batter evenly among the prepared ramekins.
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.
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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Frequently Asked Questions
Dandelion chocolate is a high-quality, small-batch chocolate known for its pure cacao flavor and unique tasting notes. It contains no added lecithins or vanilla, allowing the natural flavors of the cacao to shine. Using this chocolate enhances the depth and richness of your lava cake, making it more indulgent.
Yes! If you don’t have Dandelion chocolate, you can substitute it with any 70% dark chocolate of high quality. The better the chocolate, the better the flavor of your lava cake.
Absolutely! You can prepare the batter and fill the ramekins ahead of time, then cover and refrigerate them for up to 24 hours. When ready to bake, take them out of the fridge and let them sit at room temperature for about 15 minutes before baking.
The edges should be firm and set, but the center should still be soft and slightly jiggly. If you overbake it, the center will become fully cooked, and you won’t get the gooey lava effect.
Yes, you can use a muffin tin if you don’t have ramekins. Grease and dust the muffin cups with cocoa powder, then bake for 8-10 minutes since the smaller size will cook faster.
Lava cake is best served immediately after baking for the perfect molten center. You can dust it with powdered sugar, top it with fresh berries, or serve it with a scoop of vanilla ice cream for a delightful contrast of warm and cold textures.
Yes! You can replace the all-purpose flour with almond flour or a gluten-free flour blend to make it gluten-free. The texture will remain rich and gooey.
To avoid sticking, grease the ramekins well with butter and then dust them with cocoa powder. This helps the cakes slide out easily when inverted onto a plate.
If your lava cake is too runny, it may have been underbaked. Try adding 1-2 more minutes of baking time in your next attempt. Keep in mind that oven temperatures can vary, so small adjustments may be needed.
Yes! You can freeze unbaked lava cakes in their ramekins for up to 3 months. When ready to bake, place them directly in the oven (no thawing needed) and add 2-3 extra minutes to the baking time.
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