The chocolate flan (or chocolate lava cake) is an irresistible, elegant dessert that is incredibly easy to prepare. With its warm, molten heart, it wins you over at the very first bite and offers a moment of pure bliss.
Perfect for a romantic dinner or for impressing guests with a sophisticated yet simple sweet treat. Serve it with vanilla gelato, whipped cream, fresh berries, or even jam; this chocolate lava cake lends itself to endless creative variations and garnishes.
Let the butter soften at room temperature for about 30 minutes. Chop the dark chocolate into small pieces and melt it using a double boiler (bagnomaria). Add the butter and stir until it is completely melted and smoothly combined with the chocolate.
In a large bowl, combine the whole eggs, egg yolk, vanilla, and powdered sugar. Beat with an electric hand mixer for about 10 minutes, until the mixture becomes pale, thick, and fluffy.
Slowly pour the melted chocolate and butter mixture into the egg mixture and continue beating until well incorporated. Sift in the flour and cocoa powder, then fold them in until the batter is smooth and velvety.
Grease the ramekins with butter and then dust both the bottom and sides with cocoa powder. Fill each mold about 3/4 full with the batter.
Bake in a preheated conventional oven at 350°F (180°C) for 13–14 minutes. Timing is critical: the outside should be set while the heart remains soft and molten. You might want to test bake a single cake first to adjust the timing for your specific oven.
Remove from the oven, wait 1–2 minutes, and then carefully unmold each cake onto a dessert plate. Garnish as you like: with fresh berries, vanilla gelato, or whipped cream... or even all of them together!
Did you know you can freeze the batter? You can double or triple the recipe, fill the ramekins, and store them in the freezer. When you are ready to enjoy them, let them thaw at room temperature for at least 2 hours before baking as instructed.
For a more intense flavor profile, try adding a pinch of instant espresso powder or a dash of chili powder to the batter.
