Chocolate Lava Cakes Raspberry

The first time I made these lava cakes, my kitchen smelled like a chocolate shop had exploded in the best possible way. I was hosting a dinner party and completely misjudged the timing, frantically whipping up the batter while my guests sat at the table pretending not to notice the clanging coming from the kitchen. When I finally emerged with these steaming little ramekins, something about cutting into that first cake and watching the center spill out like molten magic made everyone go quiet. Now they request them every single time, and I have learned to make the sauce two days ahead.

Last Valentine's Day, I made these for my husband and accidentally baked them two minutes too long, so the centers were barely molten. We ate them anyway, laughing about how disappointed we were to be eating delicious chocolate cake, and he still claims that slightly firmer version is his favorite. That is the thing about this recipe though, it is forgiving and still absolutely wonderful even when you do not get that perfect lava flow. Now I set a timer and check at ten minutes exactly.

Ingredients

• 115 g bittersweet chocolate: The quality here matters enormously because chocolate is the star of the show, so buy the best you can afford and chop it yourself
• 115 g unsalted butter: Use room temperature butter for easier melting, and have extra on hand for generously greasing your ramekins
• 2 large eggs plus 2 yolks: The extra yolks create that rich, custardlike texture while the whites provide structure
• 60 g powdered sugar: Sift this first or you will end up with tiny lumps that never quite incorporate into the batter
• 30 g all-purpose flour: This minimal amount is just enough to hold everything together without making the cakes taste like brownies
• 1/2 tsp vanilla extract: Pure vanilla extract rounds out the chocolate flavor and adds warmth
• Pinch of salt: Do not skip this, it makes the chocolate taste more intense
• 200 g raspberries: Fresh berries in season are spectacular, but frozen work perfectly and break down more quickly
• 30 g granulated sugar: Adjust this depending on how tart your raspberries are
• 1 tbsp lemon juice: Brightens the sauce and cuts through the richness of the chocolate

Instructions

Prep your ramekins like you mean it:

Preheat oven to 220°C and butter four 170 ml ramekins thoroughly, getting into every corner, then dust with cocoa powder and tap out the excess. Place them on a baking sheet to catch any overflow.

Melt the chocolate and butter:

Set a heatproof bowl over barely simmering water, add chocolate and butter, stir until completely smooth, then remove from heat and let cool for about five minutes so it does not cook the eggs.

Whisk the eggs until pale:

In a separate bowl, beat eggs, yolks, powdered sugar, vanilla, and salt until the mixture is thick, pale, and falls from the whisk in ribbons.

Combine everything gently:

Fold the cooled chocolate into the egg mixture until no streaks remain, then sift in the flour and fold just until combined, being careful not to deflate the batter.

Fill and bake:

Divide batter evenly among the ramekins and bake for exactly 11 to 12 minutes, watching for the edges to set while centers remain soft and jiggly.

Make the sauce:

While cakes bake, combine raspberries, sugar, lemon juice, and water in a small saucepan, simmer for 4 to 5 minutes until berries break down, then press through a sieve and let cool.

The dramatic reveal:

Let cakes rest for 1 minute, run a thin knife around the edges, invert onto plates, and spoon that gorgeous raspberry sauce all around them.

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My daughter helped me make these last weekend and insisted on being the one to invert the cakes onto plates. When she cut into hers and the chocolate came pouring out, she gasped like I had performed actual magic, and we spent the rest of the evening brainstorming other desserts we could transform into lava versions. That joy is exactly why I keep making this recipe, even though I have made it dozens of times by now.

Making These Ahead

You can prepare the batter up to a day in advance and keep it in the prepared ramekins in the refrigerator, covered with plastic wrap. When you are ready to bake, add about 2 minutes to the baking time since the batter will be cold. I have done this for dinner parties and it is such a relief to have the dessert ready to pop in the oven while we are eating dinner.

Perfecting the Lava

The difference between a chocolate cake and a lava cake is exactly 90 seconds of baking time. I set my timer for 11 minutes and start checking at 10, gently pressing the center to see if it still feels soft and liquidy underneath the set top layer. The sides should be firm and pulling away slightly from the ramekin edges while the center remains jiggly like jello.

Serving Suggestions

While vanilla ice cream is the classic accompaniment, I have also served these with crème fraîche for something slightly more sophisticated. The raspberry sauce can be made up to three days ahead and actually tastes better after the flavors have had time to meld together in the refrigerator.

• Dust with powdered sugar at the very last minute or it will dissolve into the sauce
• Warm the sauce slightly before serving if it has been refrigerated
• Have all your serving plates ready before you invert the cakes

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There is something deeply satisfying about serving a dessert that feels so luxurious but comes together so quickly. Every time I make these, I am reminded that the best recipes are often the simplest ones done with care and attention.

Recipe FAQs

→ What type of chocolate works best for molten centers?

Bittersweet or semisweet chocolate provides a rich, deep flavor and smooth texture that melts beautifully inside the cakes.

→ How do you achieve a molten center in these cakes?

Careful baking at a high temperature for a short time ensures the edges set while the centers remain soft and gooey.

→ Can the raspberry sauce be made ahead of time?

Yes, the sauce can be prepared in advance and cooled. Reheat gently before serving to maintain its vibrant flavor.

→ Are substitutions possible for the raspberry sauce?

Absolutely, strawberries or blackberries can replace raspberries for a different fruit twist while maintaining similar tartness.

→ What is the best way to serve these cakes?

Serve warm with a spoonful of raspberry sauce, garnished with fresh berries and a dusting of powdered sugar. Vanilla ice cream or whipped cream complements the flavors beautifully.