Valentine's Day Lava Cake Love

Classic Lava Cake for Two

My husband and I love lava cakes.  It is that special dessert restaurants, like Fleming’s, ask you to order 20 minutes ahead of time because they are best right out of the oven.  It is that warm melted dark chocolate center pair with vanilla ice cream that is so decadent.  

This is my twist to make it special; tailoring this treat to my Valentine’s delight.  Also included are 3 other options so you can satisfy your Valentine’s craving.

Turtle Lava Cake

The quality of the chocolate will greatly impact this recipe.  Like cooking with wine and choosing one you would drink with your meal; you should chose the chocolate you would eat for dessert.  If not sure about which chocolate to use?  Have a tasting party with your Valentine to identify which one is right for you.  

You could substitute chocolate chips, but the cakes will be much sweeter.  In this case, consider reducing the sugar to ½ cup.

There is enough batter to make 6 classic lava cakes or 8 of the other variations.

Lava Cake 4-Ways

Adapted from Martha Stewart Living, February 2011

Cake Base:

5  eggs, room temperature

11 Tbsp. unsalted butter, cut into pieces

5 ½ oz. bittersweet chocolate (70% cacao), chopped (1 ¼ cups)

¼ tsp. expresso powder

¾ cup sugar

½ cup all-purpose flour, plus extra for ramekins

Pinch of salt

Additional butter for ramekins

Base Cake Directions:

1. Remove eggs from refrigerator and allow to come to room temperature while preparing the other ingredients.
2. Butter and flour six 6-ounce (2 inch deep) ramekins or custard cups.
3. Chip or chop the chocolate bars.
4. Place Chocolate and butter in a microwave safe bowl.  Microwave for 60 seconds and stir.  If not completely melted, microwave another 30 seconds.  Stir in expresso powder.  Set aside to cool.
5. In a large bowl, whisk eggs and sugar together until pale and thick.  An electric mixer is recommended as this could take several minutes.
6. Sift flour and salt together.
7. Fold egg and (room temperature) chocolate mixtures together. Then fold in flour mixture.

Now select your lava option before proceeding to the baking and serving directions.

Classic Lava Cake

Fill ramekins three quarters full and placing them on a baking sheet.  Cover with plastic wrap and refrigerate for one hour to 2 days.

Chocolate-Peanut Butter Lava Cake

Fill ramekins half quarter full.  Place a tablespoon of peanut butter in the center of each ramekin; then cover with remaining batter.  Do not over fill ramekin.  Place ramekins on a baking sheet and cover with plastic wrap.  Refrigerate for one hour to 2 days.

Turtle Lava Cake

Fill ramekins half quarter full.  Finely dice up one caramel (I used Kraft) and 1 teaspoon chopped toasted pecans.  Place in the center of each ramekin; then cover with remaining batter.  Do not over fill ramekin.  Place ramekins on a baking sheet and cover with plastic wrap.  Refrigerate for one hour to 2 days.

Chocolate Mint Lava Cake

Fill ramekins half quarter full.  Place an Andes mint broken in half in the center of each ramekin; then cover with remaining batter.  Do not over fill ramekin.  Place ramekins on a baking sheet and cover with plastic wrap.  Refrigerate for one hour to 2 days.

Baking and Serving Directions:

1. Preheat oven to 400 degrees Fahrenheit with the shelf centered in the oven.
2. Remove plastic from baking tray and bake until barely set (~14 minutes).  Let cool for 3 minutes.
3. Run a knife around the edge before turning out on the serving plate.
4. Serve with vanilla, cinnamon or your favorite ice cream.