Behind the Apron with Mary: Lavalentine Cakes

By Mary McCune

Mary McCune
Mary McCune

If you are looking to impress you sweetheart or have been charged with desserts for this year’s Galentine’s party, here is a quick and easy dessert that can be whipped up in under thirty minutes; lavalentine cakes!

The flavors offered by the combination of red wine and spices adds an unexpected level of complexity to every bite. I borrowed this recipe from a close friend of mine and now make these cales every other week.  While I am tempted to nosh on all four mini cakes in one sitting, I also recommend popping the ramekins in the fridge and saving them for lunch-time desserts during the week. You can reheat the ramekins in your office microwave or eat cold. The “molten lava” turns into a fudgy center, and the mini serving size doesn’t leave you crawling back to your desk in a food coma.


Lavalentine CakesDSC_6715

Difficulty Level (0-10 scale, where 10 is extremely difficult): 1/10  

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 lava cakes

Perfect for: Weeknight desserts or Valentine’s Day


  • ¼ cup semisweet chocolate chips
  • 1/2 cup (1 stick) butter
  • 1 tbsp red wine
  • 1 tsp vanilla extract
  • 1 cup confectioner’s sugar
  • 2 eggs
  • 1 egg yolk
  • 6 tbsp flour
  • ¼ tsp cinnamon
  • ½ tsp ground ginger


  1. Preheat oven to 425 degrees and grease ramekins with butter
  2. Microwave chocolate chips and butter until melted, whisk until combined (about 30-45 seconds on HIGH)
  3. Add wine, vanilla, and sugar to mixture, stir
  4. Whisk in eggs, flour, and spices until mixture is smooth
  5. Pour evenly into ramekins, place onto baking sheet and bake in oven for 15 minutes, or until sides are firm and centers are soft
  6. Remove from oven and let ramekins stand for 1-2 minutes
  7. Loosen edges with a knife, invert onto plate, and enjoy!


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