Description
These Mini Chocolate Lava Bundt Cakes are decadent individual-sized desserts featuring a rich, molten chocolate center within a tender cake. Ready in about 22 minutes, they offer a perfect balance of a slightly crisp exterior and a luscious, gooey middle, ideal for chocolate lovers seeking an elegant yet quick treat.
Ingredients
Scale
For the Cakes
- 1/2 cup (1 stick) unsalted butter, plus extra for greasing
- 4 oz dark chocolate (60-70% cocoa), chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For Dusting and Garnish
- 1 tablespoon cocoa powder (for dusting molds)
- Powdered sugar (for garnish)
- Fresh berries or whipped cream (optional)
Instructions
- Preheat and Prepare Molds: Preheat your oven to 425°F (220°C). Generously grease four mini bundt cake molds with butter, then dust them with cocoa powder to prevent sticking and enhance the chocolate flavor.
- Melt Butter and Chocolate: Melt the unsalted butter and chopped dark chocolate together in a microwave-safe bowl or using a double boiler method, stirring until the mixture is smooth and combined. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a separate large bowl, vigorously whisk the whole eggs, egg yolks, granulated sugar, and salt until the mixture becomes pale, thickened, and slightly fluffy. This aerates the batter for a tender crumb.
- Combine Chocolate and Vanilla: Stir the cooled melted chocolate mixture and vanilla extract into the egg mixture until fully incorporated and smooth.
- Fold in Flour: Gently fold the all-purpose flour into the chocolate batter just until incorporated, taking care not to overmix in order to keep the cakes tender.
- Fill Molds: Evenly divide the batter among the prepared mini bundt cake molds, filling each about three-quarters full to allow room for rising.
- Bake the Cakes: Place the molds in the preheated oven and bake for 10 to 12 minutes. The edges should be set and slightly firm, while the centers remain soft and molten.
- Rest and Release: Remove the cakes from the oven and let them rest for 1 to 2 minutes. Then carefully invert each mold onto a serving plate to release the mini lava cakes.
- Garnish and Serve: Dust the mini cakes with powdered sugar and serve immediately. Garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance and flavor.
Notes
- Ensure the chocolate mixture has cooled slightly before combining with eggs to prevent scrambling.
- Do not overmix once the flour is added to maintain a tender texture.
- Watch the baking time closely; overbaking will cause the lava center to set and lose its signature gooeyness.
- Use molds specifically designed for bundt cakes or similarly shaped mini cake pans for the best presentation.
- Serve warm for the best molten texture and flavor experience.
