Valentine Chocolate Lava Cake (Printable)

Rich molten chocolate cakes paired with fresh mixed berries, perfect for special occasions.

# What You'll Need:

→ For the Lava Cakes

01 - 4.2 oz bittersweet chocolate (60–70% cacao), chopped
02 - 5 ½ 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
10 - 1 tbsp powdered sugar, for dusting
11 - Optional: whipped cream or vanilla ice cream

# How to Make It:

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. Top with fresh berries and dust with powdered sugar. Serve immediately with whipped cream or ice cream, if desired.

# Expert Advice:

01 -
  • The warm chocolate center flows like liquid gold when you cut into it
  • Takes just 15 minutes of prep but looks completely restaurant-worthy
  • Fresh berries cut through the richness with bright, tart contrast
02 -
  • Every oven runs differently, so do a test cake first to nail the exact timing for that perfect molten center
  • Room temperature eggs incorporate more easily and help prevent the chocolate from seizing
  • Letting the batter rest in the ramekins for 10 minutes before baking actually improves the texture
03 -
  • Use high-quality chocolate here since it's the star of the show—budget chocolate noticeably affects the final flavor
  • The residual heat continues cooking the cakes after they leave the oven, so err on the side of underbaked

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