Chocolate Lava Cakes Raspberry (Print Version)
Decadent chocolate cakes with molten centers and vibrant raspberry sauce for an indulgent treat.
# What You Need:
→ For the Lava Cakes
01 - 4 oz bittersweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - Pinch of salt
→ For the Raspberry Sauce
08 - 1 1/2 cups fresh or frozen raspberries
09 - 1/4 cup granulated sugar
10 - 1 tbsp lemon juice
11 - 1 tbsp water
→ For Serving
12 - Powdered sugar, for dusting
13 - Fresh raspberries
14 - Whipped cream or vanilla ice cream
# Directions:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out excess.
02 - In a heatproof bowl, melt chocolate and butter together over a pan of simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - In a medium bowl, whisk eggs, egg yolks, and sugar until pale and thick, about 2 minutes.
04 - Pour the melted chocolate mixture into the egg mixture; whisk gently to combine.
05 - Sift in flour and salt; fold together until just incorporated.
06 - Divide batter evenly among prepared ramekins. Place on a baking tray.
07 - Bake for 12 minutes, until edges are set but centers still look slightly soft. Remove from oven and let cool for 1 minute.
08 - While cakes bake, combine raspberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens slightly, about 5–7 minutes. Strain through a fine sieve to remove seeds, if desired.
09 - Run a knife around cake edges, invert onto plates, and remove ramekins. Drizzle with raspberry sauce, dust with powdered sugar, and garnish with fresh raspberries and whipped cream or ice cream if desired.
# Insider Tips:
01 -
- These look incredibly impressive but take less than 35 minutes from start to finish
- The tangy raspberry sauce cuts through the rich chocolate creating that perfect restaurant quality balance
02 -
- Overbaking by even 2 minutes will turn these into regular brownies, so set a timer and trust it
- Letting them rest exactly 1 minute out of the oven is crucial, too long and they stick, too short and they fall apart
03 -
- Set out your butter and eggs 30 minutes before starting, room temperature ingredients incorporate so much better
- If you want to make these ahead, refrigerate the filled ramekins and bring them to room temperature for 20 minutes before baking