There’s something magical about a warm chocolate lava cake that just screams ‘I love you,’ especially on Valentine’s Day. I mean, who can resist that ooey-gooey goodness, right? It’s the ultimate treat, made with decadent chocolate chips that melt in your mouth. You might know them as chocolate lava cakes – they’re like a sweet lover’s paradise, a dessert dream come true.

Valentine’s Day, a day dedicated to celebrating love and affection, calls for something sweet, romantic, and memorable. Lava cakes, with their enchanting blend of rich chocolate and molten, gooey centres, are undeniably the perfect dessert choice for this special occasion. It’s pure indulgence from the first bite to the very end. With their decadent exterior and irresistibly gooey, oozing centres, they’re a dessert sensation that’s hard to resist. As your fork or spoon breaks through the cake’s surface, a river of molten chocolate flows out. It’s like a warm and comforting hug in every mouthful.

Lava cakes are highly versatile and can be personalized to suit your preferences. Top them with your favorite ice cream, dust some powdered sugar in a cute heart shape, or drizzle your preferred sauce over them. Plus, they’re quick and easy to make at home, especially with a Thermomix. I had a sudden chocolate craving the other day, tossed the chocolate in the Thermomix, and in no time, these heavenly cakes were ready in under 25 minutes. Quick, easy, and oh-so-delicious.

Tempering Chocolate with Thermomix: Precision Meets Perfection

Quite honestly, after having the Thermomix, tempering chocolate has never been easier. Thanks to its precise temperature control, even heat distribution, hands-free operation, customizable settings, and time-saving efficiency, I’m no longer tethered to the stovetop, ensuring flawless results every single time. These features make it a convenient and reliable tool for achieving perfectly tempered chocolate each time – no more tempering failures on the stovetop!

Whenever I bake with chocolate, I choose Callebaut because it’s simply one of the best. They use the best cocoa beans and high-quality ingredients, which means my treats always turn out amazing. Whether it’s brownies, truffles, or chocolate ganache, I’m always happy with the results especially when I’m looking to achieve that professional finish in my desserts.

Whether you’re a pro or new to baking, making lava cakes is a fun and a delicious experience for everyone. Let’s get started, heat up the oven, and treat your taste buds and loved ones to something special. Making lava cakes is easy, and the flavours are worth it!

Ingredients:

• 200g high-quality dark chocolate (70% cocoa)
• 1 tbsp cocoa powder
• 80g unsalted butter
• 70g brown sugar
• 3 large eggs
• 1 egg yolk
• 1 teaspoon of vanilla extract
• 35g all-purpose flour
• 150g heavy cream
• A pinch of salt
• Butter and cocoa powder for greasing and dusting ramekins
• Optional: Vanilla ice cream and berries for serving

Instructions:

1. Prep the Ramekins: Grease the inside of four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking. Place the prepared ramekins on a baking sheet.
2. Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and unsalted butter together, stirring until smooth and well combined. Remove from heat and let the mixture cool slightly.
3. Prepare the Batter: Add the brown sugar, eggs, egg yolk, vanilla extract, all-purpose flour, cocoa powder, and a pinch of salt to the melted chocolate and butter mixture. Whisk everything together until you have a smooth batter.
4. Fill the Ramekins: Pour the fondant batter evenly into the prepared ramekins on the baking sheet.
5. Chill (Optional): You can refrigerate the filled ramekins for about 20-30 minutes if you want a slightly firmer center. This step is optional and depends on your preference.
6. Preheat the Oven: While the fondants chill, preheat your oven to 200°C (390°F).
7. Bake: Place the baking sheet with the ramekins in the preheated oven and bake for about 10-12 minutes, or until the tops of the fondants have set but the centres are still soft and slightly jiggly.
8. Prepare the Cream: While the fondants bake, you can prepare the cream. In a small saucepan, heat the heavy cream over low heat until it’s warm but not boiling. Remove from heat and set aside.
9. Serve: Carefully remove the fondants from the oven and let them cool for a minute or two. To serve, run a knife around the edge of each fondant, invert it onto a plate, and watch as the luscious chocolate center flows out. Optionally, serve with a scoop of vanilla ice cream and a handful of fresh berries. Drizzle the warm cream over the fondant or serve it on the side.

Thermomix Instructions:

1. Prep the Ramekins: Grease the inside of four 6-ounce ramekins with butter and dust them with cocoa powder. This prevents sticking and adds a nice touch. Place the prepared ramekins on a baking sheet.
2. Melt Chocolate and Butter: Break the dark chocolate into pieces or if you’re using chocolate chips, add them to the Thermomix bowl. Chop for 5 seconds at speed 8. Add in the butter and sugar. Melt them together by setting the Thermomix to 60°C for 4-5 minutes at Speed 2. Once melted, let the mixture cool slightly.
3. Prepare the Batter: Set to mix for 1 minute at speed 4 as you slowly add in the eggs and egg yolks through the hole of the mixing bowl lid one at a time until combined.
4. Add the vanilla extract, all-purpose flour, cocoa powder, and a pinch of salt to the mixture in the Thermomix bowl. Mix everything together by setting the Thermomix to Speed 4 for about 20 seconds until you have a smooth batter. Scrape down the sides of the bowl if needed and mix again briefly.
5. Fill the Ramekins: Pour the batter evenly into the prepared ramekins on the baking sheet.
6. Chill (Optional): You can refrigerate the filled ramekins for about 20-30 minutes if you want a slightly firmer center. This step is optional and depends on your preference.
7. Preheat the Oven: Preheat your oven to 200°C (390°F) while the batter chills or immediately before baking.
8. Bake: Place the baking sheet with the ramekins in the preheated oven and bake for about 10-12 minutes, or until the tops of the batter have set but the centres are still soft and slightly jiggly.
9. Prepare the Cream: While the cakes are baking, you can prepare the cream. Add the heavy cream to the Thermomix bowl and whisk at Speed 3 for about 20-30 seconds or until it thickens slightly. You can adjust the time as needed to reach your desired consistency.
10. Serve: Carefully remove the cakes from the oven and let them cool for a minute or two. To serve, run a knife around the edge of each fondant, invert it onto a plate, and watch as the luscious chocolate center flows out. Optionally, serve with a scoop of vanilla ice cream and a handful of fresh berries for a delightful presentation. Drizzle the whipped cream over the cakes or serve it on the side.

Now, you’re ready to savour the sensational experience of indulging in your homemade molten lava cakes. Enjoy every delightful, chocolatey bite!