Chocolate Lava Cakes Raspberry (Print Version)
Rich molten chocolate cakes with a tangy raspberry coulis for an elegant dessert experience.
# What You Need:
→ For the Chocolate Lava Cakes
01 - 4 oz semi-sweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/2 cup powdered sugar
06 - 1/4 cup all-purpose flour
07 - 1/2 tsp pure vanilla extract
08 - Pinch of salt
→ For the Raspberry Coulis
09 - 1 cup fresh or frozen raspberries
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
→ For Serving
12 - Fresh raspberries
13 - Powdered sugar for dusting
14 - Whipped cream or vanilla ice cream
# Directions:
01 - Preheat the oven to 425°F. Generously butter 4 ramekins (approximately 6 oz each) and lightly dust with cocoa powder, tapping out excess.
02 - Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, and powdered sugar until thick and pale.
04 - Fold the melted chocolate mixture into the egg mixture. Gently stir in the flour, vanilla extract, and salt until just combined.
05 - Divide the batter evenly among the prepared ramekins. Place ramekins on a baking tray.
06 - Bake for 11-12 minutes, until the edges are set but centers remain soft. Do not overbake.
07 - While cakes bake, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries break down (3-4 minutes). Remove from heat, puree with an immersion blender or food processor, and strain through a fine sieve to remove seeds.
08 - Remove cakes from oven and let rest for 1 minute. Run a knife around the edges and invert each cake onto a dessert plate. Drizzle with raspberry coulis, garnish with fresh raspberries, and dust with powdered sugar. Serve immediately.
# Insider Tips:
01 -
- The contrast between warm, oozing chocolate and bright, tangy raspberry creates an unforgettable flavor combination
- These impressive individual desserts come together in under 35 minutes but look like you spent hours
02 -
- The timing is unforgiving. Even 30 seconds too long in the oven can transform that molten center into a fully baked cake, which is delicious but not what you're aiming for.
- Ramekin size matters. Using larger vessels will require adjusting the baking time, so stick to approximately 6-ounce cups for best results.
03 -
- Use a kitchen scale if possible. Baking by weight rather than volume ensures consistent results every single time.
- Warm your serving plates in the oven for a few minutes before plating. This keeps the lava flowing longer after serving.