Description
This Valentine’s Day, indulge in the rich decadence of Chocolate Raspberry Lava Cake! With a gooey, molten center of dark chocolate and a hint of tart raspberry, this dessert is perfect for sharing with someone special.
Ingredients
Scale
For the Cake:
- 4 oz dark chocolate (70% cocoa), chopped
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
- 1/4 cup fresh raspberries (plus more for garnish)
For the Raspberry Sauce (Optional):
- 1/2 cup raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat & Prep:
- Preheat your oven to 425°F (220°C). Grease and flour 4 ramekins (6 oz size) or spray them with non-stick cooking spray.
- Melt the Chocolate & Butter:
- In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring in between until smooth and melted.
- Let it cool slightly.
- Prepare the Cake Batter:
- In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
- Stir in the melted chocolate mixture.
- Add the flour and salt, and gently fold until smooth.
- Assemble the Lava Cakes:
- Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.
- Gently press 4-5 raspberries into the center of each cake.
- Spoon a little more batter over the raspberries to cover them.
- Bake the Lava Cakes:
- Bake for 12-14 minutes, or until the edges are set but the center is still slightly jiggly. The top should look firm and cracked.
- Remove from the oven and let cool for 1-2 minutes before carefully inverting the ramekins onto serving plates.
- Prepare the Raspberry Sauce (Optional):
- In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes.
- Strain through a fine mesh sieve to remove seeds if desired.
- Serve:
- Once inverted, drizzle the optional raspberry sauce over the lava cakes.
- Garnish with fresh raspberries and a dusting of powdered sugar.
Notes
- Serving Tip: For a fun twist, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: These lava cakes are best enjoyed immediately while the center is molten. However, you can prepare the batter ahead of time, cover, and refrigerate for up to 24 hours. Just bake straight from the fridge and add an extra minute or two to the bake time.
- Raspberry Option: You can substitute fresh raspberries with frozen, though fresh will provide a better texture.
- Chocolate: Use high-quality dark chocolate for the best flavor, as it’s the base of the molten center.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lava cake
- Calories: 400
- Sugar: 30
- Sodium: 85mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 125mg