Valentine Chocolate Lava Cake (Printable Version)
Rich molten chocolate cake with warm centers and fresh mixed berries, ideal for special occasions.
# What You Need:
→ For the Lava Cakes
01 - 4.2 oz bittersweet chocolate (60–70% cacao), chopped
02 - 5.5 tbsp unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
08 - 1 tsp pure vanilla extract
→ For Serving
09 - 1 cup mixed fresh berries (raspberries, strawberries, blueberries)
10 - 1 tbsp powdered sugar, for dusting
11 - Optional: whipped cream or vanilla ice cream
# How-To Steps:
01 - Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and lightly dust with flour, shaking out excess.
02 - Melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla until pale and slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture and whisk until fully combined.
05 - Sift in the flour and salt, then gently fold until just incorporated.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11–12 minutes, until the edges are set but the centers are still soft.
08 - Remove from oven and let rest for 1 minute. Run a thin knife around the edges, then invert each cake onto a serving plate.
09 - Top with fresh berries and dust with powdered sugar. Serve immediately with whipped cream or ice cream, if desired.
# Helpful Tips:
01 -
- The contrast between the warm, velvety center and the slightly crisp edges is absolutely worth every minute of preparation
- These cakes emerge from the oven looking impossibly elegant but come together in under thirty minutes
02 -
- I learned the hard way that checking too early causes the centers to collapse—trust the timer and resist the urge to peek before 11 minutes
- Room temperature eggs incorporate much more smoothly into the chocolate than cold ones, preventing little scrambled egg specks in your batter
03 -
- Invest in good quality chocolate—this is one recipe where the ingredient quality absolutely shines through
- Run warm water over your knife for clean cuts through berries without crushing them