There’s just something about a warm chocolate lava cake. Especially around Valentine’s Day, it feels like an easy way to make things a little more special. That soft cake with the melted centre—it’s hard to say no to.

Valentine’s Day is one of those times where it’s nice to have something sweet, even if you’re keeping things simple. These lava cakes are always a good idea—rich chocolate with that soft, melted centre that just makes them feel a bit more special. The outside holds together, but once you cut into it, the middle starts to run out, and that’s really the best part. It’s warm, chocolatey, and one of those desserts that just works without much effort.

Lava cakes are easy to change up depending on what you like. You can add a scoop of ice cream, a little powdered sugar, or drizzle something over top if you want to keep it simple or make it feel a bit more special. They’re also really quick to make at home, especially with the Thermomix. I had a random chocolate craving the other day, threw everything in, and they were ready in under 25 minutes. It doesn’t get much easier than that.

Tempering Chocolate with Thermomix: Precision Meets Perfection

Honestly, since having the Thermomix, working with chocolate has been so much easier. It keeps the temperature steady and heats everything evenly, so I’m not standing over the stove worrying about it burning or going wrong. I can just let it do its thing, which takes a lot of the pressure off. It’s one of those things I didn’t realize would make such a difference until I started using it—no more starting over when it doesn’t turn out.

When it comes to chocolate, I usually reach for Callebaut. It’s good quality and I know it’ll give me a consistent result every time. Whether it’s brownies, ganache, or something like these lava cakes, I know it’s going to turn out well. It just makes everything feel a bit more reliable, especially when you want a smooth, rich finish.

You don’t need to be a pro to make these. They’re pretty straightforward and come together quickly. Let’s get started and make something that’s actually worth the effort.

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.

That’s it—warm, chocolatey, and ready to enjoy.