Rich Chocolate Lava Cake with Raspberry Sauce

Rich chocolate lava cake is more than just dessert; it's an experience. With its warm, flowing center and contrasting ice cream, this dish is sure to impress guests or elevate a quiet night in. With this guide, you're now ready to create the perfect chocolate lava cake, simple yet indulgent.

The key to mastering this treat is in the timing and temperature. Getting that perfect flow of chocolate requires precise baking. With some practice, however, you'll be able to enjoy this delightful dessert whenever you crave it. Happy baking!

Chocolate Lava Cakes with Raspberry Sauce

Servings: 4 individual cakes

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Raspberry Sauce Cook Time: 10 minutes

Lava Cake Ingredients

• ½ cup (113g) unsalted butter, plus extra for greasing

• 6 oz (168g) semi-sweet chocolate, chopped

• 2 large eggs

• 2 large egg yolks

• ¼ cup (50g) granulated sugar

• ⅛ tsp (a pinch) salt

• 2 tbsp all-purpose flour

Raspberry Sauce Ingredients

• 12 oz (340g) fresh or frozen raspberries

• ¼ cup granulated sugar

• ¼ cup water

• 2 tsp cornstarch

• 1 tsp vanilla extract

Instructions

Step 1: Make the Raspberry Sauce

1. In a small saucepan, combine raspberries, sugar, and water over medium heat. Stir and cook until the raspberries break down (about 5–6 minutes).

2. In a small bowl, whisk the cornstarch with a tablespoon of water until smooth. Add to the raspberries and stir.

3. Cook 2–3 more minutes, until slightly thickened.

4. Remove from heat and stir in vanilla extract.

5. Optional: For a smooth sauce, strain through a fine-mesh sieve to remove seeds. Set aside.

Step 2: Prepare Lava Cake Batter

1. Preheat oven to 425°F (220°C). Grease 4 ramekins (6 oz size) with butter and lightly dust with cocoa powder or flour. Tap out excess.

2. In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave in 30-second bursts, stirring until smooth.

3. In another bowl, whisk together eggs, egg yolks, sugar, and salt until slightly thick and pale (1–2 minutes).

4. Gently whisk in the melted chocolate mixture.

5. Sift in the flour and fold until just combined.

Step 3: Bake the Cakes

1. Divide batter evenly among the prepared ramekins.

2. Place ramekins on a baking sheet and bake for 10–12 minutes, until the edges are set but the centers are still soft. A slight jiggle in the center is perfect.

Step 4: Serve

1. Let cakes sit for 1 minute, then run a knife around the edges and carefully invert onto serving plates.

2. Spoon warm raspberry sauce over each cake.

3. Optional: Garnish with extra raspberries, a dusting of powdered sugar, or a scoop of vanilla ice cream.

Tips

• Don’t overbake! You want that gooey center.

• You can make the batter ahead and refrigerate. Let sit at room temp for 30 mins before baking.

• No ramekins? Use a muffin tin with liners, but reduce baking time by 1–2 minutes.