For chocolate lovers who crave both the richness of a Basque-style cheesecake and the thrill of a molten lava cake, this Iceberg Lava Chocolate Basque Cake offers the best of both worlds. With a unique combination of velvety smooth chocolate and a molten, gooey center, this cake is a showstopper for any dessert table. Whether you’re treating yourself or impressing guests, this indulgent cake provides layers of flavor and texture with every bite.
Ingredients:
For the cake:
- 8 oz (225g) dark chocolate, chopped
- 1 cup (225g) unsalted butter
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/4 tsp salt
For the lava center:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
For the topping:
- Whipped cream
- Chocolate sauce
- Cocoa powder, for dusting
Instructions:
1. Prepare the Lava Center
In a small saucepan over medium heat, warm the heavy cream until it begins to simmer, then pour it over the 4 oz of chopped dark chocolate in a bowl. Let it sit for a minute, then whisk until the chocolate is fully melted and smooth. Cover and refrigerate for about an hour, or until it firms up enough to scoop.
2. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 9-inch springform pan with parchment paper, ensuring the paper rises above the edges to prevent any batter from spilling over. Grease the paper lightly with butter for easy release.
3. Make the Cake Batter
In a heatproof bowl, melt the dark chocolate and unsalted butter together, either using a microwave in short bursts or over a double boiler. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until the mixture is pale and fluffy. Gradually add the cooled chocolate mixture, folding it in until fully incorporated. In a separate bowl, sift the flour, cocoa powder, and salt together. Gently incorporate the dry ingredients into the chocolate-egg mixture, mixing until just combined. Be careful not to overmix.
4. Assemble the Cake
Transfer half of the cake batter into the prepared springform pan. Using a spoon, scoop small dollops of the firmed lava center mixture from the fridge and place them evenly over the batter. Pour the remaining cake batter over the top, ensuring the chocolate centers are fully covered.
5. Bake the Cake
Bake the cake for 30-35 minutes, or until the edges are set and the top has a slightly cracked, rustic appearance. The center should remain soft, allowing the lava to ooze out when cut.
6. Cool and Serve
Allow the cake to cool for about 15 minutes before removing it from the pan. Dust with cocoa powder for a classic finish, and drizzle with chocolate sauce for extra indulgence. Serve with a generous dollop of whipped cream for the perfect contrast to the rich chocolate flavors.
Conclusion:
The Iceberg Lava Chocolate Basque Cake brings together the best of two iconic desserts—the crackly top of a Basque cheesecake and the luscious, molten center of a lava cake. With its decadent dark chocolate flavor and creamy texture, this cake is an irresistible treat for chocolate lovers. Whether served warm for that perfect lava flow or cooled for a dense, fudgy experience, it’s sure to be a hit at any gathering. Indulge in this delightful dessert and let the rich, molten chocolate take you on a sweet, unforgettable journey!