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    Decadent Duo Chocolate Lava Cakes

    clock-icon33 minutes
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    Pixicook editorial team

    Indulge in the ultimate chocolate fantasy with these irresistibly rich and gooey lava cakes, perfect for a romantic dessert or a treat for two chocolate aficionados.

    Ingredients for Decadent Duo Chocolate Lava Cakes

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Unsweetened Cocoa Powder, for dusting

    to taste

    Substitute chevron-down

    Unsalted Butter, plus extra for greasing

    tablespoons

    Substitute chevron-down

    Unsweetened Chocolate, finely chopped

    0 oz

    Substitute chevron-down

    Granulated Erythritol Sweetener

    tablespoons

    Substitute chevron-down

    Large egg, at room temperature

    each

    Substitute chevron-down

    Large Egg Yolk, at room temperature

    each

    Substitute chevron-down

    Pure Vanilla Extract

    teaspoons

    Substitute chevron-down

    Blanched Almond Flour

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    How to Make Decadent Duo Chocolate Lava Cakes

    1. Oven Preheating

    Heat your oven to 375°F (190°C). Thoroughly butter two 4-ounce ramekins and then coat them with cocoa powder to prevent sticking. Tap out the excess powder.

    2. Chocolate Base

    Gently warm the butter, chocolate, and sweetener in a small saucepan over low heat. Stir continuously until the mixture is silky and fully combined. Remove from the heat to cool briefly.

    3. Mixing Wet Ingredients

    Into the slightly cooled chocolate mixture, whisk the egg, egg yolk, and vanilla extract until the mixture is glossy and smooth.

    4. Dry Ingredients Integration

    Fold in the almond flour and salt into the chocolate mixture until no dry streaks remain. Ensure the batter is even and smooth.

    5. Baking

    Pour the batter equally into the prepared ramekins. Place in the oven and bake for approximately 15 minutes. The cakes are done when the edges appear firm, but the center slightly wobbles.

    6. Resting

    After removing the cakes from the oven, let them rest in the ramekins for 5 minutes. This allows the cakes to settle and makes for easier removal.

    7. Unmolding

    Carefully trace the edges of each cake with a knife to loosen. Invert a plate over each ramekin, grasp both securely and turn them over together. Give a firm shake to release the cakes onto the plates.


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