Molten Chocolate Lava Cake with Raspberries

Why Make This Recipe

Molten Chocolate Lava Cake with Raspberries is a dessert that impresses everyone. It’s rich, indulgent, and has a gooey chocolate center that flows when you cut into it. Pairing it with fresh raspberries adds a touch of tartness that balances the sweetness. This dessert is perfect for special occasions or when you want to treat yourself and your loved ones to something truly special.

How to Make Molten Chocolate Lava Cake

Ingredients

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) semi-sweet or dark chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup (30 g) all-purpose flour
• Pinch of salt
• Fresh raspberries for garnish
• Powdered sugar for dusting
• Fresh mint leaves for garnish

Directions

1. Preheat the oven to 425°F (220°C). Butter 4 small ramekins and dust them with cocoa powder.
2. Melt the chocolate and butter together in a bowl until smooth. Set aside to cool slightly.
3. In another bowl, whisk together the eggs, egg yolks, and sugar until thick. Then, mix in the vanilla extract.
4. Combine the melted chocolate mixture with the egg mixture. Gently fold in the flour and salt.
5. Pour the batter into the prepared ramekins. If you like, add a small piece of chocolate in the center for extra gooeyness.
6. Bake the ramekins for 12 to 14 minutes until the edges are firm but the centers are still jiggly.
7. Let the cakes rest for 1 minute. Then, carefully invert them onto plates and garnish with fresh raspberries and mint leaves.

How to Serve Molten Chocolate Lava Cake

Serve the Molten Chocolate Lava Cake warm for the best experience. Dust the top with powdered sugar and add a few fresh raspberries on the side. A scoop of vanilla ice cream also makes a great complement to this dessert. Enjoy it right away while the center is still gooey!

How to Store Molten Chocolate Lava Cake

If you have any leftovers, store them in the refrigerator. Place the cooled cakes in an airtight container. They can be kept for up to 2 days. When you’re ready to enjoy them again, reheat them in the oven for a few minutes at 350°F (175°C) until warmed through.

Tips to Make Molten Chocolate Lava Cake

• Make sure to not overbake the cakes; the centers should remain soft and runny.
• If you want a stronger chocolate flavor, use dark chocolate instead of semi-sweet.
• For extra flavor, try adding a splash of coffee or a little orange zest to the batter.

Variation

You can customize this recipe by adding other flavors. Try mixing in some orange zest for a citrus twist, or add a bit of espresso powder for a coffee flavor. You can also swap the raspberries for strawberries or cherries if you prefer a different fruit.

FAQs

Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator. When you’re ready to bake, pour the batter into the ramekins and bake as directed.

Can I use different ramekin sizes?
Yes, just remember that the baking time may vary. Smaller ramekins will bake faster, while larger ones may need a bit more time.

What should I do if my lava cake doesn’t ooze chocolate?
If the center does not ooze, it may have been baked too long. Make sure to watch the time closely and remove the cakes from the oven when the edges are set, but the center is still jiggly.