Valentine Molten Chocolate Cakes (Printable View)

Rich individual chocolate cakes with molten centers, ideal for a romantic dessert occasion.

# What You Need:

→ Chocolate Mixture

01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup powdered sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
08 - 1 tsp pure vanilla extract

→ For Serving (optional)

09 - Powdered sugar, for dusting
10 - Fresh raspberries or strawberries
11 - Vanilla ice cream or whipped cream

# How-To Steps:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out the excess.
02 - Set a heatproof bowl over a pot of gently simmering water. Add chocolate and butter, stirring constantly until completely smooth and melted. Remove from heat and let cool for 2-3 minutes.
03 - In a separate bowl, whisk together eggs, egg yolks, and powdered sugar until mixture becomes pale yellow and slightly thickened, about 2 minutes.
04 - Pour the warm chocolate mixture into the egg mixture along with vanilla extract. Whisk vigorously until fully combined and glossy.
05 - Sift flour and salt directly into the batter. Using a rubber spatula, gently fold until just incorporated. Take care not to overmix.
06 - Divide batter evenly among the prepared ramekins, filling each about three-quarters full.
07 - Place ramekins on a baking tray and bake for 11-12 minutes. The edges should be set while centers remain soft and slightly jiggly when gently shaken.
08 - Let cakes rest for 1 minute. Carefully run a thin knife around the edge of each ramekin, then invert onto serving plates. Wait 10 seconds before lifting off the ramekin. Dust with powdered sugar and serve immediately with fresh berries and ice cream if desired.

# Expert Advice:

01 -
  • They look impressive but come together in under 30 minutes
  • The warm chocolate center feels like a luxurious restaurant dessert at home
  • You can prep the batter ahead and bake when youre ready
02 -
  • Every oven is different, so start checking at 10 minutes; an overbaked cake is still delicious but loses that molten magic
  • The batter can sit in the fridge for up to 24 hours, but add 1-2 minutes to the bake time if baking cold
  • Serving immediately is non-negotiable; the center keeps cooking even after they come out of the oven
03 -
  • Use a kitchen scale if you have one; chocolate and flour measurements need precision for consistent results
  • Cream the chocolate and butter mixture until it's completely smooth; any lumps will show up in the final cake

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