Valentine Molten Chocolate Lava (Printable Format)
Rich molten chocolate cakes with gooey centers, ideal for a romantic Valentine’s treat.
# What You Need:
→ Chocolate Mixture
01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup powdered sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
08 - 1 tsp pure vanilla extract
→ For Serving
09 - Powdered sugar, for dusting
10 - Fresh raspberries or strawberries
11 - Vanilla ice cream or whipped cream
# How-To Steps:
01 - Preheat oven to 425°F. Butter four 6 oz ramekins and lightly dust with flour, tapping out the excess.
02 - In a heatproof bowl set over a pot of gently simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until pale and slightly thickened.
04 - Add the melted chocolate mixture and vanilla extract to the egg mixture, whisking until combined.
05 - Sift in the flour and salt, and gently fold until just incorporated. Do not overmix.
06 - Evenly divide the batter among the prepared ramekins.
07 - Place ramekins on a baking tray and bake for 11-12 minutes, until the edges are set but the centers are still soft and slightly jiggly.
08 - Let rest for 1 minute, then carefully run a knife around the edge of each cake. Invert onto plates and let stand for 10 seconds before lifting off the ramekin. Dust with powdered sugar and serve immediately with berries and ice cream.
# Expert Suggestions:
01 -
- They take 15 minutes of active work but look like you spent hours
- The contrast between crisp edges and flowing centers is pure magic
02 -
- Overbaking by even one minute ruins the molten center, so set a timer and trust your eyes
- The centers should still jiggle when you take them out, but not look liquid
03 -
- Room temperature eggs incorporate better than cold ones, so set them out while you prep
- Butter and flour your ramekins thoroughly, or use cocoa powder instead of flour for a darker finish