Go Back
Dark Chocolate Earl Grey Lava Cakes

Indulgent Dark Chocolate Earl Grey Lava Cakes for Chocolate Lovers

Experience the rich molten center of Dark Chocolate Earl Grey Lava Cakes, where chocolate meets floral notes in an unforgettable dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 1 minute
Total Time 29 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 4 ounces High-Quality Dark Chocolate (70% cocoa) Finely chopped for easy melting
  • 1/2 cup Unsalted Butter Use extra for greasing ramekins
  • 1/4 cup Unsweetened Cocoa Powder For a fudgy texture
  • 2 Large Eggs Provide structure and moisture
  • 1/2 cup Granulated Sugar Sweetens the batter
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 1/4 teaspoon Fine Sea Salt Increases depth of flavor
For Infusing Earl Grey Flavor
  • 1 cup Earl Grey Tea Brewed strong for flavor infusion
For Dusting and Serving
  • 2 tablespoons Powdered Sugar For finishing
  • 1 scoop Vanilla Ice Cream or Whipped Cream Enhances indulgence
  • 1 cup Fresh Berries For a refreshing contrast

Equipment

  • Oven
  • Ramekins
  • Mixing bowls
  • Double Boiler
  • Whisk
  • Sifter
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with unsweetened cocoa powder.
  2. Brew a strong cup of Earl Grey tea and set it aside to cool slightly.
  3. In a heatproof bowl over barely simmering water, melt dark chocolate and unsalted butter together until smooth. Remove from heat and whisk in cocoa powder.
  4. In a separate bowl, whisk eggs, granulated sugar, and vanilla extract until thick and pale.
  5. Gently fold the melted chocolate mixture into the egg mixture until just combined. Pour in the cooled Earl Grey tea and mix gently.
  6. Sift all-purpose flour and fine sea salt over the mixture. Carefully fold until smooth.
  7. Evenly distribute the batter among the prepared ramekins, filling each about three-quarters full.
  8. Place ramekins on a baking sheet and bake for 11-13 minutes, until edges are set and centers remain soft.
  9. Remove from oven and cool for about 1 minute. Run a knife around edges and invert onto serving plates.
  10. Dust with powdered sugar and serve warm with vanilla ice cream or fresh berries.

Notes

Optional: Garnish with a sprig of mint for added elegance.