Description
Create a romantic dessert with these enchanting Pink Lava Cakes, featuring a rich chocolate exterior and a flowing, molten pink center. This recipe is surprisingly easy to make and guaranteed to impress your loved ones.
Ingredients
Scale
- 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 (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)
- Cocoa powder, for dusting ramekins
Instructions
- Preheat oven to 400°F (200°C). Generously butter four 6-ounce ramekins, then dust thoroughly with cocoa powder, tapping out any excess.
- In a heatproof bowl, melt chopped chocolate and butter together over a double boiler or in the microwave in short intervals until smooth. Set aside to cool slightly.
- In a separate bowl, whisk eggs, egg yolks, and granulated sugar until light, pale, and frothy (about 2-3 minutes).
- Pour the slightly cooled chocolate mixture into the egg mixture, whisking until just combined. Gently fold in flour, salt, vanilla extract, and red food coloring/beet powder (if using) until no streaks remain. Do not overmix.
- Divide batter evenly among prepared ramekins, filling each 2/3 to 3/4 full. Place ramekins on a baking sheet.
- Bake for 12-14 minutes, or until edges are set but the center is still jiggly when lightly shaken.
- Let cool for 1-2 minutes, then carefully invert each cake onto a dessert plate. Serve immediately with desired toppings.
- Prep Time: 15 mins
- Cook Time: 12-14 mins