Chocolate Lava Cakes Raspberry (Printable version)

Rich molten chocolate cakes paired with tangy raspberry sauce for an elegant dessert sensation.

# List of ingredients:

→ For the Chocolate Lava Cakes

01 - 4 oz bittersweet or semisweet 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, sifted
06 - 1/4 cup all-purpose flour
07 - 1/2 tsp vanilla extract
08 - Pinch of salt

→ For the Raspberry Sauce

09 - 1 1/2 cups fresh or frozen raspberries
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice
12 - 1 tbsp water (if using fresh raspberries)

→ For Serving (optional)

13 - Fresh raspberries
14 - Powdered sugar for dusting
15 - Vanilla ice cream or whipped cream

# Directions:

01 - Preheat oven to 425°F. Generously butter 4 individual ramekins (6 oz each) and lightly dust with cocoa powder; tap out the excess.
02 - Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together eggs, egg yolks, powdered sugar, vanilla, and salt until thick and pale.
04 - Gently fold the melted chocolate mixture into the egg mixture until just combined.
05 - Sift in the flour and fold gently, taking care not to overmix.
06 - Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
07 - Bake for 11–12 minutes, until the edges are set but the centers are still soft. Do not overbake.
08 - While cakes bake, combine raspberries, sugar, lemon juice, and water (if using fresh berries) in a small saucepan. Simmer over medium heat for 4–5 minutes until berries have broken down. Press through a fine mesh sieve to remove seeds. Set aside to cool.
09 - Let cakes rest for 1 minute, then run a thin knife around the edges and invert onto serving plates.
10 - Spoon raspberry sauce around or over the cakes. Garnish with fresh raspberries and a dusting of powdered sugar. Serve immediately, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The contrast between warm, flowing chocolate and bright, tangy raspberry sauce creates that perfect sweet-tart balance we all crave in desserts.
  • These cakes come together in under 35 minutes but taste like something from a fancy restaurant, making them ideal for impressing guests without the stress.
  • The individual portions feel special and indulgent, plus they're naturally portion-controlled so everyone gets their own perfect little cake.
02 -
  • Overbaking is the enemy here—check at 11 minutes and trust the wobble, even if it seems underdone. The centers continue cooking as they rest.
  • Ramekins must be thoroughly buttered and dusted with cocoa, not flour, or your cakes will stick and you'll lose that dramatic unmold moment.
  • Room temperature eggs blend more smoothly into the batter, creating better texture and preventing the chocolate from seizing when combined.
03 -
  • Invest in good chocolate—since it's the primary flavor, the quality difference is noticeable and worth every penny.
  • Use ramekins with straight sides rather than tapered ones for the most dramatic presentation and easiest unmolding.

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