Valentine Molten Chocolate Cakes (Print Version)

Decadent individual chocolate cakes featuring a rich molten core, perfect for special occasions.

# 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 Prepare:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out the excess.
02 - Set a heatproof bowl over a pot of gently simmering water. Melt the chocolate and butter together, stirring until smooth and glossy. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together the eggs, egg yolks, and powdered sugar until pale in color and slightly thickened, about 2 minutes.
04 - Pour the melted chocolate mixture and vanilla extract into the egg mixture. Whisk vigorously until fully combined and smooth.
05 - Sift the flour and salt directly into the batter. Using a rubber spatula, gently fold until just incorporated. Be careful not to overmix.
06 - Evenly divide the batter among the four prepared ramekins, filling each about three-quarters full.
07 - Place ramekins on a baking tray and bake for 11–12 minutes. The edges should be set while the centers remain soft and slightly jiggly when gently shaken.
08 - Let cakes rest for 1 minute. Carefully run a knife around the edge of each cake, invert onto plates, and wait 10 seconds before lifting off the ramekin. Dust with powdered sugar and serve immediately with berries and ice cream.

# Expert Advice:

01 -
  • They look incredibly impressive but come together in under 30 minutes
  • The contrast between warm cake and molten center is pure magic
  • Each person gets their own personal cake, which feels special
02 -
  • Bake time is everything, one minute too long and you lose the molten magic
  • You can refrigerate the batter for up to 24 hours, just add 1 to 2 minutes to the bake time
  • The cakes continue cooking slightly in the ramekins after leaving the oven, so trust the wobble
03 -
  • Add a teaspoon of raspberry liqueur or espresso to the batter for depth
  • Use chocolate chips in a pinch, but a chopped bar melts more predictably

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