Warm Chocolate Cake Recipe
Kahlua Fudge Sauce | Vanilla Bean Gelato
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Ingredients
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Chocolate Cake
Kahlua Fudge Sauce
Serving
Method
Chocolate Cake
- 1
- 2
Melt butter and chocolate
In a heatproof bowl set over a pot of simmering water (double boiler), melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
- 3
Mix eggs and sugar
In a medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until light and slightly thickened, about 2 minutes.
- 4
Combine with chocolate
Gradually add the melted chocolate mixture to the egg mixture, whisking constantly to avoid curdling.
- 5
Add dry ingredients
Sift in the flour and salt, then gently fold the mixture until just combined. Stir in the vanilla extract.
- 6
Bake the cakes
Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet and bake for 10–12 minutes, or until the edges are set but the centers are still soft. Remove from oven and let sit for 1 minute.
- 7
Invert cakes
Run a knife around the edges of each cake and invert onto serving plates. Let rest for 30 seconds before lifting the ramekins off.
Kahlua Fudge Sauce
- 8
Combine ingredients
In a small saucepan, combine heavy cream, brown sugar, cocoa powder, and salt. Whisk together over medium heat until smooth and beginning to bubble.
- 9
Add chocolate
Reduce heat to low and add chopped chocolate. Stir until fully melted and incorporated.
- 10
Add flavorings
Remove from heat and stir in Kahlua and vanilla extract. Keep warm until ready to serve.
Serving
- 11
Plate and garnish
Place one warm cake on each plate. Drizzle generously with warm Kahlua fudge sauce. Top with a scoop of vanilla bean gelato. Dust with powdered sugar and garnish with fresh mint or berries, if desired. Serve immediately.
