Decadent Chocolate Lava Cake
Dive into Chocolate Bliss: The Ultimate Decadent Chocolate Cake
Indulge in the rich, bittersweet embrace of chocolate with this truly decadent cake, perfectly paired with a bold Americano. ★ It’s so moist and fudgy! ★ Diet starts tomorrow! ★ This recipe is a treasure trove of the world’s best recipes, curated by Man-gae Recipe.
Essential Ingredients- 65g Dark Chocolate (you can use couverture chocolate for extra richness)
- 50g Butter (unsalted recommended)
- 65g Heavy Cream (whipping cream)
- 40g Unsweetened Cocoa Powder
- 20g Cake Flour (or all-purpose flour)
- Powdered Sugar, for dusting (optional)
Egg White Mixture- 2 large Egg Whites (cold)
- 25g Granulated Sugar
Egg Yolk Mixture- 2 large Egg Yolks
- 65g Granulated Sugar
- 2 large Egg Whites (cold)
- 25g Granulated Sugar
Egg Yolk Mixture- 2 large Egg Yolks
- 65g Granulated Sugar
Cooking Instructions
Step 1
Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the dark chocolate and butter to the bowl and stir gently until completely melted and smooth. Remove the bowl from the heat and pour in the heavy cream, whisking until well combined. Ensure the mixture is velvety smooth without any lumps. The water should not be boiling vigorously, just gently simmering.
Step 2
In a separate, clean bowl, add the egg whites. Begin whipping with an electric mixer on medium speed. Once foamy, gradually add the 25g of granulated sugar in 2-3 additions, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
Step 3
In another bowl, combine the egg yolks and the 65g of granulated sugar. Whip with an electric mixer until the mixture becomes pale yellow and thick, resembling a ribbon when the beater is lifted. This process might take a few minutes, but achieving this pale ivory color and ribbon stage is crucial for texture.
Step 4
Sift the cocoa powder and cake flour together at least 2-3 times to remove any lumps and aerate them. Add these sifted dry ingredients to the chocolate and cream mixture from Step 1. Gently fold them in using a spatula, cutting through the mixture, until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 5
Gently fold the whipped egg yolk mixture (from Step 3) into the chocolate batter (from Step 4). Next, add the stiff meringue (from Step 2) in three equal parts. Fold each addition gently, being careful not to deflate the meringue. Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated for a light and airy batter.
Step 6
Pour the batter into your prepared cake pan and smooth the top. Bake in a preheated oven at 170°C (340°F) for approximately 25 minutes. You can test for doneness by inserting a skewer into the center; it should come out clean. Once baked, carefully remove from the pan and let it cool completely on a wire rack. Dust with powdered sugar before serving for a beautiful finish.
