Chocolate Lava Cakes Raspberry (Print View)
Rich molten chocolate cakes paired with tangy raspberry sauce make a sophisticated dessert.
# Ingredient List:
→ 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
→ 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)
→ Serving
13 - Fresh raspberries
14 - Powdered sugar for dusting
15 - Vanilla ice cream or whipped cream
# How to Make:
01 - Preheat oven to 425°F. Generously butter 4 individual 6 oz ramekins and lightly dust with cocoa powder; tap out the excess.
02 - Melt 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 batter evenly among prepared ramekins. Place ramekins on a baking sheet.
07 - Bake for 11-12 minutes until edges are set but centers remain 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 break down. Press through fine mesh sieve to remove seeds. Set aside to cool.
09 - Let cakes rest for 1 minute, then run a thin knife around edges and invert onto serving plates.
10 - Spoon raspberry sauce around or over cakes. Garnish with fresh raspberries and powdered sugar dusting. Serve immediately with vanilla ice cream or whipped cream if desired.
# Expert Advice:
01 -
- That moment when your spoon breaks through the top and warm chocolate flows onto your plate feels like dessert theater
- The tart raspberry sauce cuts through the richness so beautifully that one cake somehow feels perfect, not overwhelming
02 -
- I once baked these 3 minutes too long and ended up with very tasty brownies, so set that timer and trust it
- The cakes keep baking in the ramekins after they come out, so that slightly underdone looking center is exactly right
03 -
- Use a kitchen scale if you have one because baking with weight measurements is so much more reliable than cups
- The cakes are done when the edges are set but the centers still jiggle like soft custard