Description
Indulge in this decadent Pink Lava Cake, perfect for Valentine’s Day. Rich dark chocolate, buttery batter, and a luscious pink-hued molten center create an irresistible dessert that’s both elegant and easy to prepare. The cake features a soft exterior with a gooey, flowing middle, served warm for an unforgettable romantic treat.
Ingredients
Scale
Chocolate Mixture
- 4 ounces (113g) good quality dark chocolate (60-70% cacao), finely chopped
- 1/2 cup (113g) unsalted butter
Batter
- 2 large eggs + 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (16g) all-purpose flour (or gluten-free blend)
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1/2 – 1 teaspoon red gel food coloring or beet powder (optional, for pink hue)
For Preparation
- Cocoa powder, for dusting ramekins
- Unsalted butter, for greasing ramekins
Instructions
- Prepare Ramekins: Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins, then coat them thoroughly with cocoa powder, tapping out any excess to prevent sticking and ensure a smooth edge on your cakes.
- Melt Chocolate and Butter: Place the chopped chocolate and butter in a heatproof bowl and melt together using a double boiler or microwave in short bursts until smooth and combined. Allow this mixture to cool slightly to avoid cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, and granulated sugar until the mixture is light, pale, and frothy—this should take about 2-3 minutes, providing the cake with a tender crumb.
- Combine Mixtures: Gradually pour the cooled chocolate mixture into the eggs and sugar, whisking gently until just combined. Then, carefully fold in the flour, salt, vanilla extract, and optional red gel food coloring or beet powder. Take care not to overmix, as this can toughen the cake.
- Fill Ramekins: Evenly distribute the batter among the prepared ramekins, filling them about 2/3 to 3/4 full. Place the ramekins on a baking sheet to catch any drips and facilitate easy handling.
- Bake: Bake the cakes in the preheated oven for 12-14 minutes. You’ll know they are ready when the edges are set but the centers remain jiggly when you gently shake the ramekins. This ensures the lava center remains molten.
- Serve: Allow the cakes to cool for 1-2 minutes before carefully inverting each ramekin onto a dessert plate. Serve immediately for the best molten experience, optionally with berries, whipped cream, or a dusting of powdered sugar.
Notes
- For a vibrant pink color without artificial dyes, use beet powder as a natural alternative to gel food coloring.
- Use good quality dark chocolate with 60-70% cacao for a rich, balanced flavor.
- Do not overbake the cakes; they should have a firm edge and a soft, flowing center.
- Greasing ramekins and dusting with cocoa powder helps the cakes release easily.
- You can prepare the batter ahead and refrigerate; bring to room temperature before baking for best results.
- Serve these cakes immediately after baking to enjoy the signature molten lava texture.
