Valentine Chocolate Lava Cake (Print version)

Rich molten chocolate cakes with a warm center, topped with fresh mixed berries and powdered sugar.

# Ingredient List:

→ For the Lava Cakes

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→ For Serving

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# How To Make It:

01 - Preheat oven to 425°F. Generously butter four 6-ounce ramekins and lightly dust with flour, shaking out excess.
02 - Melt chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla until pale and slightly thickened, about 2 minutes.
04 - Pour melted chocolate mixture into the egg mixture and whisk until fully combined.
05 - Sift in flour and salt, then gently fold until just incorporated.
06 - Divide batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11-12 minutes, until edges are set but centers remain soft.
08 - Remove from oven and let rest for 1 minute. Run a thin knife around edges, then invert each cake onto a serving plate. Top with fresh berries and dust with powdered sugar. Serve immediately with whipped cream or ice cream if desired.

# Expert Advice:

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  • The contrast between warm, flowing chocolate and cool, fresh berries hits every pleasure point at once
  • These cakes emerge from the oven looking restaurant impressive but require only fifteen minutes of active work
  • That moment you break through the crust and watch the center spill out feels like pure magic every single time
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  • Overbaking by even one minute transforms molten centers into fully cooked cake, so set your timer and trust it
  • Room temperature eggs incorporate more easily and create better structure than cold eggs straight from the refrigerator
  • These must be served immediately after baking, as that liquid center continues to cook and will set up as they cool
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  • Invest in good quality chocolate with at least 60% cacao since it's the main flavor and theres nowhere to hide inferior ingredients
  • The ramekins should be filled no more than three quarters full to allow room for rising without overflowing during baking

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