Valentine Molten Chocolate Cakes (Printable View)
Rich molten chocolate cakes topped with fresh mixed berries, perfect for an elegant dessert.
# What You Need:
→ For the Chocolate Lava Cakes
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→ For Serving
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# How-To Steps:
01 - Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with flour, tapping out excess. Place on baking sheet.
02 - Combine chocolate and butter in heatproof bowl over simmering water, stirring until completely smooth. Remove from heat and cool slightly.
03 - Whisk eggs, egg yolks, and sugar in mixing bowl until pale and slightly thickened, about 2 minutes.
04 - Gently fold melted chocolate into egg mixture until incorporated.
05 - Sift flour over batter. Add vanilla and salt. Fold gently until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared ramekins, filling about 3/4 full.
07 - Bake for 10-12 minutes until edges are firm but center remains soft and jiggly. Do not overbake.
08 - Let cool 1 minute. Run knife around edges, invert onto dessert plates. Top with fresh berries, dust with powdered sugar. Serve immediately with whipped cream or ice cream if desired.
# Expert Advice:
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- The molten center creates this incredible moment of anticipation when you break into the warm cake
- They look impressively restaurant quality but use pantry staples you probably already have
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- Overbaking by even 30 seconds means no more molten center so set that timer carefully
- The batter can be refrigerated in the ramekins for several hours just bring them to room temp before baking
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- Making the batter ahead and storing it in the ramekins lets you pop them in the oven right when you are ready to serve
- Run a thin knife around the edges immediately after removing from the oven to prevent sticking