Go Back

Chocolate Raspberry Lava Cake

A decadent, gourmet dessert featuring a rich dark chocolate cake with a molten raspberry center, garnished with sea salt and fresh berry coulis.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 cakes
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Filling & Sauce
  • 12 oz fresh raspberries divided
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
Chocolate Cake
  • 6 oz bittersweet chocolate 60-70% cocoa, chopped
  • 0.5 cup unsalted butter plus extra for greasing
  • 2 eggs large, room temp
  • 2 egg yolks large, room temp
  • 0.25 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
Toppings
  • 1 tsp flaky sea salt Maldon style
  • 2 tbsp chocolate cookie crumbs optional

Equipment

  • 4 Ramekins (6 oz)
  • Double Boiler
  • Electric Mixer
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins and dust with cocoa powder.
  2. Puree 1 cup of raspberries with 1 tbsp sugar and lemon juice. Strain seeds if desired. Chill.
  3. Melt chocolate and butter in a double boiler until smooth. Let cool slightly.
  4. Beat eggs, yolks, and 1/4 cup sugar on high speed until pale and thick (approx 5 mins).
  5. Fold the melted chocolate and vanilla into the egg mixture gently.
  6. Sift flour over the batter and fold until just combined.
  7. Fill ramekins 1/3 full. Add a spoonful of raspberry puree to the center. Cover with remaining batter.
  8. Bake for 12-14 minutes until edges are firm but center is soft.
  9. Cool for 1 minute, then invert onto plates.
  10. Serve with remaining berry sauce, fresh raspberries, chocolate crumbs, and sea salt.

Notes

Do not overbake, or the center will solidify. Serve immediately while warm for the best molten effect.