Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

For the Cake:

• 100g dark chocolate (approximately 3.5 ounces)
• 50g unsalted butter (approximately 1.75 ounces)
• 2 large eggs
• 2 large egg yolks
• 50g granulated sugar (approximately 1.75 ounces)
• 30g all-purpose flour (approximately 1 ounce)
• 1 pinch of salt

For the White Chocolate Center:

• 50g white chocolate (approximately 1.75 ounces)
• 20g heavy cream (approximately 0.7 ounces)

Instructions

1. Prepare the White Chocolate Center:
   1. In a small saucepan, combine the white chocolate and heavy cream.
   2. Gently heat until the white chocolate melts, stirring constantly.
   3. Once combined, transfer the mixture into small molds or an ice cube tray.
   4. Freeze for about 1 hour until set.
2. Make the Cake Batter:
   1. Preheat your oven to 200°C (392°F).
   2. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water.
   3. In another bowl, whisk the eggs, egg yolks, and granulated sugar until frothy and pale.
   4. Stir the melted chocolate mixture into the egg mixture.
   5. Gently fold in the flour and salt until just combined.
3. Assemble and Bake:
   1. Grease four ramekins with butter and dust with flour to prevent sticking.
   2. Fill each ramekin halfway with the cake batter.
   3. Place a frozen white chocolate piece in the center of each ramekin.
   4. Cover the white chocolate with the remaining batter.
   5. Bake for 10-12 minutes until the edges are firm but the center remains soft.
4. Serve:
   1. Allow the cakes to cool for 1 minute, then carefully invert onto plates.
   2. Serve immediately with a scoop of vanilla ice cream or a sprinkle of powdered sugar if desired.

Notes

Make sure not to overbake the cakes as you want the center to remain gooey. Adjust the baking time slightly if you’re using larger or smaller ramekins.

Recipe Tips

• For an extra twist, add a dash of espresso powder to the chocolate batter for enhanced flavor.
• You can substitute the dark chocolate with bittersweet chocolate if preferred.
• Add fresh berries on top for a refreshing contrast to the rich chocolate.

Nutritional Information

Each serving contains approximately 450 calories, 25g fat, 40g carbohydrates, and 5g protein.

Frequently Asked Questions

1. Can I prepare the batter in advance?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.

2. What can I use instead of white chocolate?

You can use any type of chocolate you prefer, such as milk chocolate or a flavored chocolate, to create different flavor profiles.

3. How do I know when the cakes are done?

The edges should be firm, but the center should still jiggle slightly when you remove them from the oven.

4. Can I use a different type of flour?

Yes, you can substitute all-purpose flour with gluten-free flour or almond flour for a healthier option.

5. How should I store leftovers?

The cakes can be stored in an airtight container in the refrigerator for up to 2 days. Warm them slightly in the microwave before serving.