Valentine's Lava Cake Recipe

 VALENTINE’S LAVA CAKE RECIPE: 

By Evynn Lau 

Looking for something delicious to bake this upcoming Valentines? These lava cakes are soft, warm and sweet, perfect for the special day.  

Ingredients (for 2 servings): 

• 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about ½ cup) 

• 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin 

• 3 tablespoons granulated sugar, plus more for the ramekin 

• 1 egg 

• ½ teaspoon vanilla extract 

• ⅛ teaspoon kosher salt 

• 2 tablespoons all-purpose flour 

•    Powdered sugar, to serve (optional) 

 

Instructions: 

Step 1 

Heat oven to 425 degrees and butter a 10-ounce ramekin (make sure its oven safe!). Sprinkle the buttered ramekin with granulated sugar. 

Step 2 

Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside. 

Step 3 

In a medium bowl, combine the sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale for about 2 minutes. Whisk in the flour until smooth. 

Step 4 

Using a spatula, add the chocolate to the egg mixture and stir gently until combined. 

Step 5 

Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the centre is still soft when lightly pressed.  

Step 6 

Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin. Optional: dust the cake with powdered sugar or serve with ice cream or whipped cream. 

 

Recipe from New York Times Cooking 

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