Description
Create a romantic dessert with our Pink Lava Cake Valentine’s Day recipe. This guide provides step-by-step instructions for an easy to bake and best flavor treat that guarantees a gooey, molten center.
Ingredients
- 4 ounces (113g) good quality dark chocolate (60-70% cacao), finely chopped
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (16g) all-purpose flour
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/4 – 1/2 teaspoon beetroot powder OR a few drops pink gel food coloring (for color)
- Butter and flour (for ramekins)
Instructions
- Preheat oven to 400°F (200°C). Generously butter and flour four 6-ounce ramekins.
- In a heatproof bowl set over a saucepan of simmering water (or microwave in 20-second intervals), melt the chopped chocolate and butter until smooth. Stir until silky and set aside to cool slightly.
- In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until pale yellow and slightly thickened (about 1-2 minutes).
- Gradually whisk the slightly cooled chocolate mixture into the egg mixture until just combined. Stir in the vanilla extract.
- Add your pink coloring (beetroot powder or gel food coloring) and gently fold it in until well distributed and you achieve your desired hue.
- Gently fold in the all-purpose flour and pinch of salt until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Bake for 12-15 minutes, or until the edges are set but the center still jiggles when gently shaken.
- Remove from oven and let rest for 1-2 minutes. Carefully run a thin knife around the edges, then invert each cake onto a serving plate.
- Serve immediately with vanilla bean ice cream and fresh berries, if desired.
- Prep Time: 15 mins
- Cook Time: 12-15 mins