Chocolate Lava Cakes Raspberry (Printable)

Rich chocolate cakes with molten centers paired with fresh tangy raspberry coulis and a dusting of powdered sugar.

# What You'll Need:

→ For the Chocolate Lava Cakes

01 - 4 oz semi-sweet or dark chocolate, chopped
02 - 1 stick (1/2 cup) unsalted butter, plus more 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

→ For the 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

# Directions:

01 - Preheat the oven to 425°F. Generously grease four 6 oz ramekins with butter and dust with cocoa powder, tapping out any excess.
02 - Set a heatproof bowl over a pot of simmering water to create a double boiler. Add the chopped chocolate and butter, stirring until completely melted and smooth. Remove from heat and let cool slightly.
03 - In a separate mixing bowl, whisk together the granulated sugar, whole eggs, and egg yolks until the mixture becomes thick and pale in color.
04 - Gradually stir the melted chocolate mixture into the egg mixture. Add the vanilla extract and salt, mixing until fully incorporated.
05 - Sift the flour into the batter and gently fold it in until just combined. Be careful not to overmix, which can affect the texture.
06 - Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet for easy handling.
07 - Bake for 11 to 12 minutes. The edges should be set while the centers remain soft and slightly jiggly. Avoid overbaking to preserve the molten center.
08 - While the cakes bake, combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the raspberries completely break down.
09 - Pour the raspberry mixture through a fine mesh sieve into a clean bowl, pressing with a spoon to extract as much liquid as possible while removing the seeds. Set aside to cool.
10 - Remove the cakes from the oven and let them rest for 1 minute. Run a knife around the edges of each ramekin, then carefully invert onto serving plates. Dust with powdered sugar, drizzle with raspberry coulis, and garnish with fresh raspberries and mint leaves if desired. Serve immediately.

# Cooking Tips:

01 -
  • The contrast between hot molten chocolate and cool tangy raspberry sauce creates that restaurant quality moment at home
  • These cakes come together in under 35 minutes but look like you spent all day on them
  • Each person gets their own individual cake which feels extra special and personal
02 -
  • Every oven is different so check at 11 minutes and trust the jiggle test more than the timer
  • The cakes continue cooking after they come out so when in doubt underbake rather than overbake
  • Room temperature eggs incorporate better into the chocolate mixture
03 -
  • Use a kitchen timer for the exact minute because these go from perfect to overbaked quickly
  • Cocoa powder works better than flour for dusting the ramekins since it disappears into the cake

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