Chocolate Lava Cakes Raspberry (Print View)

Rich molten chocolate cakes feature gooey centers paired with vibrant raspberry sauce and a hint of vanilla.

# What You'll Need:

→ Chocolate Lava Cakes

01 - 4 oz semi-sweet or dark chocolate, chopped
02 - 1/2 cup unsalted butter (1 stick), plus extra for greasing
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 large egg yolks
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp salt
08 - 1 tsp pure vanilla extract

→ Raspberry Coulis

09 - 1 cup fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tbsp water

→ For Serving

13 - Powdered sugar for dusting
14 - Fresh raspberries and mint leaves for garnish

# How to Make:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out excess. Place ramekins on a baking sheet.
02 - Set a heatproof bowl over a pot of simmering water to create a double boiler. Add chopped chocolate and butter, stirring frequently until completely melted and smooth. Remove from heat and let cool for 2-3 minutes.
03 - In a separate bowl, whisk together granulated sugar, whole eggs, and egg yolks until mixture thickens and becomes pale in color, approximately 2-3 minutes of vigorous whisking.
04 - Pour the melted chocolate mixture into the egg mixture, stirring constantly until fully incorporated. Add vanilla extract and salt, mixing well.
05 - Sift flour over the chocolate mixture and fold gently with a spatula just until no dry streaks remain. Be careful not to overmix as this can affect the texture.
06 - Divide batter evenly among the four prepared ramekins, filling each about three-quarters full.
07 - Bake for 11-12 minutes until edges are firm and set but centers still jiggle slightly when gently shaken. The tops should appear dry but the center remains soft.
08 - While cakes bake, combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until raspberries completely break down and release their juices.
09 - Pour the hot raspberry mixture through a fine-mesh sieve into a clean bowl, pressing with a spoon to extract as much liquid as possible while removing seeds. Allow to cool at room temperature.
10 - Remove cakes from oven and let rest for exactly 1 minute. Run a thin knife around the edge of each ramekin to loosen, then quickly invert onto individual serving plates. Dust with powdered sugar, drizzle with raspberry coulis, and garnish with fresh raspberries and mint. Serve immediately while centers are still molten.

# Expert Suggestions:

01 -
  • That moment when you break through the outer layer and warm chocolate floods your plate
  • The tart raspberry cuts through the richness like someone planned a perfect little party in your mouth
  • You get to look fancy with minimal actual effort because most of the magic happens in the oven
02 -
  • Do not be tempted to bake these longer than 12 minutes because that molten center will disappear and you will just have very good chocolate cupcakes instead
  • The 1 minute rest period is crucial because it helps the cakes set just enough to hold their shape when you flip them
  • If you want to make these ahead, fill the ramekins and refrigerate up to 4 hours, then add 2 minutes to the baking time
03 -
  • Use a kitchen scale if you have one because these proportions are precise and affect the final texture
  • Dust the ramekins with cocoa powder instead of flour because white flour looks messy against the dark chocolate
  • Place a baking sheet under your ramekins to catch any overflow and save yourself from oven cleanup

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