Valentine Molten Chocolate Lava (Print Version)

Rich molten chocolate cakes crowned with fresh berries, offering a decadent warm dessert experience.

# 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 Prepare:

01 - Preheat your oven to 425°F. Grease four 6-oz ramekins with butter and lightly dust with flour, shaking out any excess.
02 - In a heatproof bowl set over a pot of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture.
05 - Sift in the flour, add vanilla extract and salt, and gently fold until just combined.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place the ramekins on a baking sheet and bake for 10–12 minutes, until the edges are set but the centers are still soft (do not overbake).
08 - Let cakes cool for 1 minute, then carefully run a knife around the edges and invert onto dessert plates.
09 - Top each cake with a generous handful of fresh berries. Dust with powdered sugar and serve immediately, with whipped cream or vanilla ice cream if desired.

# Expert Advice:

01 -
  • The molten center creates this ridiculous moment when you cut into it and everyone at the table actually gasps
  • Takes 27 minutes from start to finish but tastes like you spent all day planning something elaborate
02 -
  • Overbaking by even one minute turns that molten center into regular cake and nobody wants that disappointment on Valentine's Day
  • The batter can sit in the fridge for up to 24 hours but bring it to room temperature before baking or the timing will be off
03 -
  • If you're nervous about the centers not being molten, underbake by 30 seconds rather than risk overbaking
  • Practice this recipe once before the big night so you know exactly how your oven behaves

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