Description
These elegant individual chocolate cakes boast a stunning pink, molten raspberry center, perfect for a romantic Valentine’s Day dessert. Surprisingly easy to make, they offer rich flavor and an impressive presentation.
Ingredients
- 4 ounces (113g) good quality dark or semi-sweet chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon raspberry extract (optional, for stronger raspberry flavor)
- 1–2 drops pink gel food coloring (optional, for vibrant color)
- 2 tablespoons (16g) all-purpose flour
- Pinch of salt
- Butter and cocoa powder (for ramekins)
Instructions
- 1. Prepare Ramekins: Generously butter four 6-ounce (170ml) ramekins and dust with cocoa powder, tapping out any excess. Place them on a baking sheet and preheat your oven to 400°F (200°C).
- 2. Melt Chocolate & Butter: In a heatproof bowl set over a saucepan of simmering water (not touching the water), melt the chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
- 3. Whisk Eggs & Sugar: In a separate medium bowl, whisk together the eggs, egg yolk, granulated sugar, vanilla extract, and raspberry extract (if using) until light yellow and slightly frothy, about 1-2 minutes.
- 4. Combine Mixtures: Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly until just combined. Fold in the flour and pinch of salt until no dry streaks remain. If using, add 1-2 drops of pink gel food coloring and mix until evenly colored. Do not overmix.
- 5. Fill & Bake: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Bake for 12-14 minutes, or until the edges are set and the center still gently jiggles when shaken.
- 6. Serve: Carefully invert each lava cake onto a serving plate. Let sit for a minute, then lift the ramekin. Garnish with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream and serve immediately.
- Prep Time: 15 mins
- Cook Time: 12-14 mins