Hot Molten Chocolate Raspberry Lava Cakes Recipe

Introduction

These Hot Molten Chocolate Raspberry Lava Cakes offer a decadent, gooey chocolate experience with a surprise fruity center. Perfect for impressing guests or treating yourself, they combine rich bittersweet chocolate with fresh raspberry and a refreshing mint whipped cream.

Ingredients

• 1 stick (1/2 cup) unsalted butter, plus 1 tbsp separated
• 1 tbsp cocoa powder
• 6 oz bittersweet chocolate, chopped into small slivers or chunks
• 2 small eggs, room temperature
• 2 small egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 tsp kosher salt
• 2 tbsp all-purpose flour
• 1 cup raspberries, washed
• 1 tbsp granulated sugar
• 1 tbsp mint extract
• 1/2 cup (60ml) heavy whipping cream

Instructions

1. Step 1: Prepare the raspberry center by mashing the raspberries with 1 tbsp granulated sugar using a whisk or blender until pureed. Set aside.
2. Step 2: Whip the heavy cream and mint extract by hand or mixer until stiff peaks form. Cover and refrigerate until ready to serve.
3. Step 3: Preheat the oven to 450°F. Brush four 4-ounce ramekins with the separated 1 tbsp butter. In a small bowl, whisk together 1 tbsp cocoa powder and 1 tbsp flour. Dust the ramekins with this cocoa mixture by rotating and tapping out excess. Place ramekins on a baking sheet.
4. Step 4: In a double boiler over simmering water, melt the 1/2 cup butter with the chopped chocolate, whisking until smooth.
5. Step 5: In a separate bowl, beat the eggs, egg yolks, sugar, and salt on high speed by hand until thick, pale, and ribbons form.
6. Step 6: Quickly fold the melted chocolate mixture into the egg mixture, then sift and fold in the remaining flour.
7. Step 7: Spoon batter halfway up into each prepared ramekin. Add 2 tbsp of the mashed raspberry in the center, then cover with more batter until fully enclosing the raspberry. Level the tops with a knife.
8. Step 8: Bake for 12 to 15 minutes until the sides are firm but the center remains soft. Test with a skewer to ensure the edges are cooked.
9. Step 9: Let the cakes cool for 2 minutes, then cover each ramekin with an inverted plate and carefully flip. Let stand for 10 seconds, then remove the ramekin.
10. Step 10: Serve topped with the mint whipped cream, fresh raspberries, or ice cream. Enjoy!

Tips & Variations

• Use room temperature eggs to help the batter mix smoothly and rise evenly.
• For an intensified chocolate flavor, try using a combination of bittersweet and semi-sweet chocolate.
• If fresh raspberries aren’t available, frozen raspberries can be thawed and drained before mashing.
• Swap mint extract for vanilla or almond extract if preferred.

Storage

These lava cakes are best enjoyed fresh for optimal gooey texture. If you must store leftovers, cover and refrigerate for up to 2 days. To reheat, microwave gently in short bursts until warm, but note the center may firm up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

While possible, it’s best to bake the cakes immediately after assembling to preserve the molten center. If needed, refrigerate the assembled cakes for up to 4 hours before baking.

What if I don’t have ramekins?

Small oven-safe dishes or muffin tins can work as a substitute, but adjust baking time and dusting accordingly.

Hot Molten Chocolate Raspberry Lava Cakes Recipe

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★★★★★

4.5 from 310 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Indulge in these decadent Hot Molten Chocolate Raspberry Lava Cakes, featuring a rich, gooey chocolate center infused with a fresh raspberry filling. Paired with refreshing mint whipped cream, this dessert combines intense flavors and contrasting textures for a truly irresistible treat that’s perfect for special occasions or an elegant finish to any meal.

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Ingredients

Scale 1x2x3x

For the Cake Batter

• 1 stick (1/2 cup) unsalted butter
• 1 tbsp unsalted butter (separated for greasing)
• 1 tbsp cocoa powder
• 6 oz bittersweet chocolate, chopped into small slivers or chunks
• 2 small eggs, room temperature
• 2 small egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 tsp kosher salt
• 2 tbsp all-purpose flour

For the Raspberry Center

• 1 cup raspberries, washed
• 1 tbsp granulated sugar

For the Assembly

• 1 tbsp mint extract
• 1/2 cup (60ml) heavy whipping cream

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Instructions

1. Prepare Raspberry Center: Mash the raspberries with the granulated sugar using a whisk or blender until fully pureed. Set aside until ready to use.
2. Make Mint Whipped Cream: Beat the heavy whipping cream with the mint extract by hand or using a mixer until stiff peaks form. Cover and refrigerate until assembly.
3. Preheat and Prepare Ramekins: Preheat your oven to 450°F (232°C). Brush four 4-ounce ramekins with the reserved 1 tbsp of butter. In a small bowl, whisk together 1 tbsp cocoa powder with 1 tbsp of flour. Dust each ramekin with this cocoa-flour mixture by rotating the ramekins and tapping out the excess. Place ramekins on a baking sheet.
4. Melt Chocolate mixture: Using a double boiler over simmering water, melt the butter and chopped bittersweet chocolate together. Whisk until smooth and fully combined.
5. Make Batter: In a separate bowl, beat the eggs, egg yolks, granulated sugar, and kosher salt at high speed until thick, pale, and the mixture falls off the beaters in ribbons (about 3-4 minutes). Quickly fold the melted chocolate mixture into the egg mixture, then sift in the 2 tbsp of flour and gently fold until just combined.
6. Assemble Lava Cakes: Spoon the batter halfway into each prepared ramekin. Spoon 2 tablespoons of raspberry puree into the center of the batter in each ramekin, then cover with the remaining cake batter until the raspberry is fully covered. Smooth the top with a knife.
7. Bake: Bake the lava cakes for 12-15 minutes, or until the sides are firm but the center remains soft and gooey. Check by inserting a skewer into the side—the skewer should come out clean from the edges but wet from the center.
8. Unmold and Serve: Let the cakes cool in the ramekins for 2 minutes. Then cover each ramekin with an inverted plate, carefully flip the ramekin over, and let it stay upside down for 10 seconds before gently lifting it off. Top each cake with a dollop of mint whipped cream, fresh raspberries, or ice cream to serve. Enjoy warm!

Notes

• Ensure eggs are at room temperature for better volume when whisking.
• Do not overbake to maintain the molten center consistency.
• You can substitute fresh raspberries with frozen ones, but thaw and drain excess liquid before pureeing.
• For a more intense chocolate flavor, use high-quality bittersweet chocolate with 60-70% cocoa content.
• Mint extract can be adjusted to taste or omitted if preferred.
• To make ahead, prepare batter and raspberry puree separately, refrigerate, and assemble just before baking.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate lava cake, molten chocolate cake, raspberry lava cake, chocolate dessert, easy chocolate cake, mint whipped cream dessert