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Dark Chocolate Lava Cakes

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These Dark Chocolate Lava Cakes are the ultimate romantic dessert—rich, gooey, and deeply chocolatey with a molten center. Quick to make and always impressive, they’re perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 6 oz dark chocolate (70% cocoa, such as Ghirardelli or Lindt)
  • 1/2 cup unsalted butter (softened)
  • 1/3 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • Powdered sugar (for dusting, optional)
  • Fresh berries (raspberries, strawberries, or blackberries, optional)
  • Whipped cream or vanilla ice cream (for serving, optional)

Instructions

  1. Grease 4 x 6-ounce ramekins thoroughly with butter or nonstick spray. Place them on a baking sheet.
  2. Combine dark chocolate and unsalted butter in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth and shiny. Alternatively, melt using a double boiler.
  3. In a separate bowl, whisk together eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2 minutes.
  4. Slowly pour the melted chocolate mixture into the eggs, whisking constantly. Add vanilla extract and a pinch of salt. Mix until just combined.
  5. Sift in the all-purpose flour. Using a silicone spatula, fold gently until just incorporated. Do not overmix.
  6. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. (Optional: push a chocolate truffle or piece of dark chocolate into the center.)
  7. Bake at 425°F for 12-14 minutes, until edges are set and tops are just firm but centers are slightly jiggly. (If using a muffin tin, check after 8-10 minutes.)
  8. Let the cakes rest for 1 minute out of the oven. Run a small knife around the edge, then invert onto plates.
  9. Dust with powdered sugar, add fresh berries, and serve with whipped cream or vanilla ice cream. Enjoy immediately.

Notes

Use high-quality dark chocolate for best results. Do not overbake—the center should remain molten. Batter can be made ahead and refrigerated for up to 24 hours; bring to room temperature before baking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil or vegan butter. Serve immediately for the best molten effect.

Nutrition

Keywords: dark chocolate lava cake, molten chocolate cake, Valentine’s dessert, romantic dessert, easy chocolate cake, individual dessert, gluten-free option

Find it online: https://evabake.com/dark-chocolate-lava-cakes-best-valentines-romantic-dessert-recipe/