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Happy Valentine's Day

Chocolate Lava Cakes

This decadent and surprisingly simple Chocolate Lava Cakes recipe is the perfect way to show your love, offering a restaurant-quality dessert experience you can easily create in your own kitchen. It’s an ideal, intimate treat for your special someone.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces high-quality dark chocolate (60-70% cocoa solids), finely chopped
  • 4 ounces unsalted butter, cut into cubes plus more for greasing ramekins
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
Optional for dusting
  • unsweetened cocoa powder
  • confectioners' sugar
Optional for serving
  • fresh berries
  • whipped cream
  • vanilla ice cream

Equipment

  • Ramekins
  • Saucepan
  • Heatproof bowl
  • Whisk
  • Spatula
  • Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease four (6-ounce) ramekins or muffin cups with butter. For an extra layer of elegance and to prevent sticking, dust the insides of the greased ramekins with unsweetened cocoa powder or confectioners' sugar, tapping out any excess.
    4 ounces unsalted butter, cut into cubes, unsweetened cocoa powder, confectioners' sugar
  2. Place the finely chopped dark chocolate and cubed unsalted butter in a heatproof bowl. Set this bowl over a saucepan of barely simmering water (a double boiler method), ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove the bowl from the heat and let it cool slightly for about 5 minutes.
    4 ounces high-quality dark chocolate (60-70% cocoa solids), finely chopped, 4 ounces unsalted butter, cut into cubes
  3. In a separate medium bowl, whisk together the two whole eggs, two egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened. This will take about 1-2 minutes.
    2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar
  4. Gradually pour the slightly cooled chocolate-butter mixture into the egg mixture while whisking continuously. Continue to whisk until everything is well combined and smooth.
  5. Sift the all-purpose flour and salt directly over the chocolate-egg mixture. Gently fold them in using a spatula until just combined. Be careful not to overmix; you want to avoid developing the gluten in the flour.
    2 tablespoons all-purpose flour, 1/4 teaspoon salt
  6. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
  7. Place the filled ramekins on a baking sheet. Bake for 10-12 minutes, or until the edges of the cakes are set but the centers are still soft and slightly jiggly. The exact baking time will depend on your oven and the size of your ramekins.
  8. Let the cakes cool in the ramekins for just about a minute. Then, carefully invert each ramekin onto a serving plate. You can also run a thin knife around the edge of the ramekin to help release the cake. Dust with extra cocoa powder or confectioners' sugar, and serve immediately with your favorite accompaniments like fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence.
    unsweetened cocoa powder, confectioners' sugar, fresh berries, whipped cream, vanilla ice cream

Notes

Best enjoyed fresh from the oven. Store cooled baked cakes in an airtight container in the refrigerator for up to 2 days. Reheat at 350°F (175°C) for 5-8 minutes. Unbaked batter can be frozen for up to 1 month.