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Dark Chocolate Earl Grey Lava Cakes
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Irresistibly Indulgent Dark Chocolate Earl Grey Lava Cakes

Enjoy the decadent experience of Dark Chocolate Earl Grey Lava Cakes, a perfect blend of rich chocolate and floral Earl Grey, perfect for any special occasion.
Course Dessert
Cuisine French
Keyword chocolate, Dessert, Earl Grey, Gluten-Free, Indulgent, lava cakes
Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 1 minute
Total Time 34 minutes
Servings 4 cakes
Calories 300kcal

Equipment

  • Oven
  • Heatproof Bowl
  • Spatula
  • Ramekins
  • Whisk
  • Baking Sheet

Ingredients

For the Batter

  • 4 oz High-Quality Dark Chocolate (70% cocoa) Opt for a higher cocoa content for a more intense chocolate experience.
  • ½ cup Unsalted Butter Can be replaced with coconut oil for a dairy-free version.
  • ¼ cup Unsweetened Cocoa Powder Use Dutch-processed cocoa for a smoother flavor.
  • 2 Large Eggs For a vegan option, consider using aquafaba (chickpea brine).
  • ⅓ cup Granulated Sugar Coconut sugar can be used for a lower glycemic touch.
  • 1 tsp Vanilla Extract Pure vanilla enhances the overall richness.
  • 1 tbsp Earl Grey Tea Leaves For a stronger flavor, use additional tea leaves.
  • ⅓ cup All-Purpose Flour Swap for gluten-free flour for a gluten-friendly dessert.
  • 1 pinch Fine Sea Salt Kosher salt is a suitable alternative.

For Dusting and Serving

  • ¼ cup Powdered Sugar Perfect for dusting on top.
  • 4 scoops Vanilla Ice Cream/Whipped Cream Choose sorbet for a dairy-free option.
  • 1 cup Fresh Berries Feel free to use any seasonal fruit.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with unsalted butter and dust with cocoa powder.
  • In a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter until smooth. Remove from heat and whisk in cocoa powder.
  • In a separate bowl, whisk together the eggs, sugar, vanilla extract, and Earl Grey tea leaves until thickened and pale.
  • Fold the melted chocolate mixture into the egg mixture until just combined.
  • Sift flour and salt over the batter; gently fold until smooth.
  • Divide the batter evenly among the ramekins, filling them three-quarters full.
  • Place ramekins on a baking sheet and bake for 11-13 minutes until edges are set but centers remain soft.
  • Allow to cool for 1 minute. Run a knife around the edges and invert onto serving plates.
  • Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries.

Notes

Optional: Drizzle with chocolate sauce for an extra indulgent treat. Refrigerate the batter for up to 24 hours before baking for best results.