Valentine Molten Chocolate Lava (Printable)
Warm chocolate cakes with molten centers topped with fresh mixed berries and a dusting of powdered sugar.
# What You Need:
→ For the Chocolate Lava Cakes
01 - 4 oz bittersweet or semisweet chocolate, finely chopped
02 - 1/2 cup unsalted butter, plus more 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 pure vanilla extract
08 - Pinch of salt
→ For Serving
09 - 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
10 - 1 tbsp powdered sugar (optional, for dusting)
11 - Whipped cream or vanilla ice cream (optional)
# How-To:
01 - Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess.
02 - Set a heatproof bowl over simmering water. Add chopped chocolate and butter, stirring until completely smooth and glossy. Remove from heat.
03 - In a separate bowl, whisk whole eggs, egg yolks, and granulated sugar until pale and slightly thickened, approximately 2 minutes.
04 - Fold the warm chocolate mixture into the egg mixture until uniform in color.
05 - Sift flour over batter. Add vanilla extract and salt. Gently fold until just incorporated—do not overmix.
06 - Divide batter evenly among prepared ramekins, filling each about three-quarters full.
07 - Place ramekins on baking sheet. Bake 10–12 minutes until edges are firm but center still jiggles slightly.
08 - Let rest 1 minute. Run knife around edges, invert onto plates. Top with fresh berries, dust with powdered sugar. Serve immediately with whipped cream or ice cream if desired.
# Expert Advice:
01 -
- The contrast between warm flowing chocolate and cool fresh berries creates that restaurant quality moment at home
- These come together in under 30 minutes but make everyone think youve been laboring for hours
02 -
- Overbaking by even one minute turns these into regular cupcakes so set a timer and check at 10 minutes
- The batter can sit in the fridge for up to 24 hours but must come to room temperature before baking
03 -
- Add espresso powder to the chocolate while melting for deeper flavor without any coffee taste
- Run a thin knife around the edge immediately after removing from the oven while the cake is still hot