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Easy Valentine's Day Desserts

Chocolate Lava Cakes

These decadent chocolate lava cakes are incredibly easy to make, offering a rich, gooey center that’s utterly satisfying. With a preparation time of just 15 minutes and a baking time of 12-14 minutes, you can whip up a restaurant-quality dessert in no time.
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Prep Time 15 minutes
Cook Time 14 minutes
Servings: 2 ramekins
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter plus more for greasing ramekins
  • 6 ounces bittersweet chocolate finely chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 pinch salt
  • 1/4 cup all-purpose flour
  • powdered sugar for dusting (optional)
  • fresh raspberries or strawberries for serving (optional)

Equipment

  • Ramekins
  • Baking Sheet
  • Heatproof bowl
  • Saucepan
  • Medium Bowl

Method
 

  1. Preheat your oven to 425°F (220°C). Generously butter and flour two 6-ounce ramekins. Place the ramekins on a baking sheet.
  2. In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the chopped bittersweet chocolate and butter together. Stir occasionally until smooth and completely melted. Remove from heat and let cool slightly.
    1/2 cup unsalted butter, 6 ounces bittersweet chocolate
  3. In a separate medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until well combined and slightly pale, about 1-2 minutes.
    2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 pinch salt
  4. Gradually whisk the slightly cooled melted chocolate mixture into the egg mixture until fully incorporated and smooth.
  5. Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
    1/4 cup all-purpose flour
  6. Divide the batter evenly between the prepared ramekins, filling each about two-thirds full.
  7. Place the baking sheet with the ramekins in the preheated oven. Bake for 12 to 14 minutes, or until the edges are set and the centers are still a bit soft and jiggly. The cooking time is crucial for achieving the "lava" effect.
  8. Let the lava cakes rest in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate. If the cake sticks, gently run a knife around the edge. Dust with powdered sugar and serve immediately with fresh berries, if desired.
    powdered sugar, fresh raspberries or strawberries

Notes

Unbaked lava cake batter can be covered tightly with plastic wrap and refrigerated for up to 24 hours. Baked lava cakes are best enjoyed immediately, but any leftovers can be stored, uncovered, in the refrigerator for up to 2 days. To reheat, place a baked lava cake on a microwave-safe plate and microwave on medium power for 10-20 seconds, or until just warmed through and the center is gooey again. Be cautious not to overheat, or the center will cook through. This is best done individually. For a more convenient option, you can prepare the unbaked batter and pour it into greased and floured ramekins. Wrap each ramekin tightly with plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 1 month. To bake from frozen, remove the plastic wrap and bake directly from frozen, adding an additional 5-7 minutes to the baking time.