Happy Valentine’s Day, food lovers. Chocolate lava cakes are one of those chocolaty, gooey desserts that everyone loves, especially on Valentine’s Day.

I’m sure you will love making this quick and easy recipe for that special someone in your life. I hope you have fun making and eating them.

If you are looking for recipes for a complete romantic meal, try browsing through ChefTomm.com, or send an email with questions.

Until next time, happy cooking.

• Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise through his website, www.cheftomm.com. He can be reached by email at cheftomm@cheftomm.com or via Facebook.com, under the name “Culinary Secrets with Chef Tomm.”

CHEF TOMM’S ULTIMATE CHOCOLATE LAVA CAKE Serves 4

4 ounces bittersweet chocolate

½ cup butter

2 tablespoons flour

¼ cup sugar

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease 4 four ounce custard cups or a large muffin tin.

In a microwavable bowl, melt the chocolate and the butter together. Add in the flour and the sugar and stir until mixed. Stir in the eggs and vanilla and whisk until smooth.

Divide the mixture among the four greased custard cups, ensuring that you do not fill any of the cups more than two-thirds full.

Bake for 8 to 10 minutes. The edges should be set, and the middle should be runny. Gently run a knife around the edge of each cup and place the cake upside down on dessert plate.

Note: These can be made several hours in advance and kept in the refrigerator.

• Optional: Garnish each plate with a scoop of ice cream (Ben & Jerry’s crème brulee is a good choice), 1 ounce of chocolate sauce, 1 ounce of raspberry sauce, 1 raspberry and a sprig of mint, as in the photograph at left.