Valentine Molten Chocolate Cakes (Print version)
Decadent individual chocolate cakes with a gooey molten center and a perfect balance of rich flavors.
# Ingredient List:
→ 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 Make It:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out any excess flour.
02 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Add chocolate and butter, stirring frequently until completely smooth and melted. Remove from heat and allow to cool slightly.
03 - In a separate mixing bowl, whisk together the eggs, egg yolks, and powdered sugar until the mixture becomes pale yellow and slightly thickened, about 2-3 minutes.
04 - Pour the melted chocolate mixture into the egg mixture along with vanilla extract. Whisk continuously until fully incorporated and smooth.
05 - Sift the flour and salt directly into the batter. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
06 - Divide the batter evenly among the four prepared ramekins, filling each about three-quarters full.
07 - Place ramekins on a baking sheet and transfer to the preheated oven. Bake for 11-12 minutes. The edges should be set while the centers remain soft and slightly jiggly when gently shaken.
08 - Let the cakes rest for 1 minute. Carefully run a thin knife around the edge of each ramekin to loosen. Invert onto individual plates and 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 -
- These cakes emerge from the oven with that magical liquid center that makes everyone gasp when they cut in
- The batter comes together in minutes but looks and tastes like you spent hours on something extraordinary
02 -
- I once baked these for 14 minutes instead of 12 and learned the hard way that those two minutes transform molten centers into slightly overdone cakes
- Room temperature eggs incorporate much more smoothly into the chocolate, preventing that curdled look cold eggs sometimes create
03 -
- I keep a few extra ramekins ready in case one sticks, though proper buttering and flouring usually prevents disasters
- Watch through the oven window during those last two minutes, you'll see the edges pull away slightly from the ramekin sides when they're done