This easy recipe for Chocolate Lava Cakes with Mixed Berry Filling is a decadent twist on a classic dessert. Full of bright berry jam, these rich cakes are the perfect end to a romantic date night in.
Adapted from Sally’s Baking Addiction.
Heat the oven to 425 degrees F. Prepare a jumbo-sized muffin tin, coating the cups with non-stick cooking spray. Sprinkle with cocoa powder until well-coated. Tap off any excess.
Whisk together the flour, sugar, and salt. In a separate bowl, lightly beat the large eggs and egg yolks together. Add both the dry ingredients and the beaten eggs to the bowl of melted chocolate. Fold together with a rubber spatula until combined. Whisk out any lumps.
Spoon about half a cup of chocolate batter into each jumbo muffin cup (6 total). Make sure to leave enough batter to cover the cakes. Spoon just half a teaspoon of mixed berry jam into the center of each cup, and top with the remaining batter.