Description
Indulge in Raspberry Chocolate Lava Cake, a luxurious dessert that’s both decadent and easy to make! Rich, gooey dark chocolate cake meets a molten raspberry center, creating the ultimate sweet and tangy experience. Perfect for special occasions or whenever your chocolate craving strikes.
Ingredients
Cake Batter:
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4 oz high-quality dark chocolate (70% cocoa), chopped
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½ cup unsalted butter
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½ cup granulated sugar
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2 large eggs
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2 large egg yolks
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¼ cup all-purpose flour
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Pinch of salt
Raspberry Filling:
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½ cup fresh raspberries, lightly mashed
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2 tablespoons raspberry preserves or jam
For Preparing Ramekins:
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Butter (for greasing)
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Cocoa powder (for dusting)
Instructions
Preparation:
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Preheat oven to 425°F (220°C). Butter and dust 4 ramekins with cocoa powder.
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In a bowl over simmering water, melt chocolate and butter until smooth. Remove from heat, cool slightly.
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In another bowl, beat eggs, egg yolks, and sugar until pale and fluffy.
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Combine melted chocolate mixture with egg mixture. Stir gently.
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Add flour and salt. Mix just until combined; don’t overmix.
Assembling the Cakes:
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Fill ramekins halfway with batter.
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Add a spoonful of raspberry filling in the center.
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Cover with more batter until ramekins are ¾ full.
Baking:
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Bake for 11–13 minutes. Edges should be firm, centers soft.
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Cool for 1 minute. Run knife around edges and flip onto plates.
Notes
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Serve warm, garnished with powdered sugar, fresh raspberries, ice cream, or whipped cream.
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Prepare the batter ahead and refrigerate it for up to 24 hours, or freeze the unbaked cakes for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French/American