Decadent Heart-Shaped Strawberry Chocolate Lava Cakes
These heart-shaped strawberry chocolate lava cakes feature a soft cake exterior with a molten chocolate center and a fresh strawberry puree surprise, perfect for Valentine’s Day or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 to 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter (room temperature), plus extra for greasing ramekins
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/3 cup all-purpose flour, sifted
- 1 cup fresh strawberries, hulled and roughly chopped for puree
- Powdered sugar for dusting (optional)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 425°F (220°C). Place heart-shaped ramekins on a baking tray and grease thoroughly with softened butter, then dust lightly with cocoa powder to prevent sticking.
- Melt 6 ounces chopped bittersweet chocolate with 1/2 cup butter in a heatproof bowl over simmering water or in the microwave in 20-second bursts until smooth. Stir frequently and set aside to cool slightly.
- In a separate bowl, whisk 3 large eggs with 1 cup granulated sugar until pale, thick, and frothy (3 to 5 minutes with a mixer).
- Slowly pour the melted chocolate and butter mixture into the egg mixture, folding gently with a spatula to avoid deflating the batter.
- Sift 1/3 cup all-purpose flour and a pinch of salt over the batter and fold in carefully until just combined.
- Puree 1 cup fresh strawberries in a blender until smooth. Spoon about a teaspoon of puree into the bottom center of each ramekin.
- Spoon the chocolate batter over the strawberry puree, filling each ramekin about 3/4 full.
- Bake for 12-14 minutes until edges are set and firm but centers are still slightly soft and jiggly.
- Let cakes cool in ramekins for about 2 minutes, then run a thin knife around edges to loosen and invert onto plates.
- Dust with powdered sugar if desired and serve warm.
Notes
Use room temperature eggs for fluffier batter. Grease ramekins well with butter and dust with cocoa powder to prevent sticking. Watch baking time carefully to maintain molten center. Batter can be prepared ahead and refrigerated up to 6 hours before baking. For dairy-free, substitute butter and chocolate accordingly. For gluten-free, use almond flour or gluten-free baking mix.
Nutrition
- Serving Size: 1 cake (1 ramekin)
- Calories: 320
- Sugar: 20
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Protein: 5
Keywords: chocolate lava cake, strawberry lava cake, heart-shaped dessert, Valentine's Day dessert, molten chocolate cake, easy chocolate dessert