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.

Ingredients

Scale

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

Instructions

Prepare Raspberry Center: Mash the raspberries with the granulated sugar using a whisk or blender until fully pureed. Set aside until ready to use.
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.
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.
Melt Chocolate mixture: Using a double boiler over simmering water, melt the butter and chopped bittersweet chocolate together. Whisk until smooth and fully combined.
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.
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.
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.
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