Description
Chocolate lovers rejoice with these mini chocolate lava bundt cakes, a delightful dessert that melts hearts and palates. Rich molten centers flow like liquid gold, promising an indulgent experience you’ll savor to the last delectable bite.
Ingredients
Scale
Main Chocolate Components:
- 4 ounces (113 grams) semi-sweet or dark chocolate, chopped
- ½ cup (115 grams) unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
- ¼ cup (30 grams) all-purpose flour
Sweeteners and Eggs:
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ teaspoon vanilla extract
Additional Components:
- ¼ teaspoon salt
- 1 tablespoon butter, melted
- 1 tablespoon cocoa powder
- Powdered sugar (for dusting)
- Vanilla ice cream or whipped cream
- Fresh berries (optional)
Instructions
- Warm the oven to a toasty 425°F (220°C), ensuring a perfect baking environment for decadent chocolate treats.
- Meticulously prepare mini Bundt cake molds by generously coating the interior with melted butter, then delicately dust with cocoa powder to guarantee effortless cake release.
- Melt dark chocolate and butter together in a double boiler, stirring gently until the mixture transforms into a glossy, smooth liquid with a luxurious sheen.
- In a separate mixing bowl, whisk eggs and sugar until the combination becomes light, airy, and pale, creating a voluminous base for the cake batter.
- Carefully fold flour and a pinch of salt into the egg mixture, blending with smooth, deliberate strokes to maintain the batter’s delicate airiness.
- Gradually incorporate the molten chocolate mixture into the batter, creating a rich, uniform consistency that promises intense chocolate flavor.
- Divide the silky batter evenly among the prepared mini Bundt molds, filling each approximately three-quarters full to allow room for elegant rising.
- Slide the filled molds into the preheated oven and bake for 12-14 minutes, watching for a slightly crisp exterior while maintaining a lusciously soft center.
- Remove from the oven and allow the cakes to rest for 2-3 minutes, enabling them to set and develop their signature molten core.
- Gently invert the molds onto serving plates, tapping carefully to release the individual chocolate lava cakes, revealing their decadent, oozing centers.
- Optional: Dust with powdered sugar or garnish with fresh berries to enhance the visual and flavor profile of these miniature chocolate delights.
Notes
- Grease your mini Bundt pan thoroughly to ensure the cakes release smoothly without breaking.
- Use high-quality dark chocolate for a richer, more intense molten center that creates a luxurious chocolate flow when cut.
- Create perfectly gooey centers by slightly underbaking the cakes, checking doneness around 12-14 minutes to maintain that signature lava cake texture.
- For gluten-free variation, substitute all-purpose flour with almond flour or a gluten-free baking blend to make the recipe accessible to more dessert lovers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg