Sweetheart Chocolate Lava Cakes (Printable)
These decadent mini chocolate cakes feature a luscious, gooey molten center, ideal for a memorable treat or romantic dessert.
# What You'll Need:
→ Chocolate and Dairy
01 - 4.2 ounces bittersweet chocolate (60–70% cocoa), chopped
02 - 1/2 cup (1 stick) unsalted butter, plus extra for greasing ramekins
→ Dry Ingredients
03 - 3/4 cup powdered sugar
04 - 1/4 cup all-purpose flour
→ Eggs
05 - 2 large eggs
06 - 2 large egg yolks
→ Flavoring
07 - 1 teaspoon pure vanilla extract
08 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 425°F (220°C). Generously butter four 6-ounce (175 ml) ramekins and lightly dust them with flour, tapping out any excess.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the chopped bittersweet chocolate and 1/2 cup unsalted butter, stirring until the mixture is smooth. Remove from heat and allow to cool slightly.
03 - In a separate mixing bowl, whisk together the large eggs, egg yolks, powdered sugar, and pure vanilla extract until the mixture becomes thick and pale.
04 - Gently fold the cooled melted chocolate mixture into the egg mixture until thoroughly combined.
05 - Sift the all-purpose flour and a pinch of salt into the batter. Carefully fold until the dry ingredients are just incorporated, being careful not to overmix.
06 - Divide the prepared batter evenly among the four buttered and floured ramekins.
07 - Place the filled ramekins on a baking sheet and bake for 11–12 minutes, or until the edges of the cakes are set but the centers remain soft and molten.
08 - Allow the cakes to cool in their ramekins for 1 minute. Carefully run a knife around the inner edges of each ramekin, then invert the cakes onto individual serving plates. Serve immediately.
# Tips from dashanddishes:
01 -
- You get that fancy restaurant dessert experience right in your own kitchen, without all the fuss.
- It's incredibly satisfying to cut into one of these and watch that molten chocolate ooze out, truly a moment of pure joy.
02 -
- The exact baking time is your secret weapon here; even 30 seconds can mean the difference between molten and fully baked.
- Always use room temperature eggs and butter, as they emulsify much better and lead to a smoother, more consistent batter.
03 -
- Trust your oven thermometer, not just the dial; knowing the true temperature is vital for precise baking.
- For easy pre-prep, you can make the batter ahead of time and refrigerate it for up to 8 hours. Just remember to add a minute or so to the baking time if it's chilled.