Chocolate Lava Cakes Raspberry (Printable)
Rich chocolate cakes with molten centers accompany a vibrant raspberry coulis for a refined dessert.
# What You'll Need:
→ For the Chocolate Lava Cakes
01 - 4 oz semisweet or bittersweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/2 tsp vanilla extract
08 - Pinch of sea salt
→ For the Raspberry Coulis
09 - 1 1/2 cups fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tbsp fresh lemon juice
→ For Serving
12 - Powdered sugar, for dusting
13 - Fresh raspberries (optional)
14 - Mint leaves (optional)
# Steps:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out excess.
02 - Melt chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thick, about 2–3 minutes.
04 - Stir the melted chocolate mixture into the egg mixture, then add vanilla and a pinch of salt. Sift in flour and fold gently until just combined.
05 - Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet.
06 - Bake for 11–13 minutes, until the edges are set but the centers are still soft. Remove from oven and let stand for 1 minute.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 4–5 minutes until berries break down and sugar dissolves. Puree and strain through a fine sieve to remove seeds.
08 - Run a knife around the edges of each lava cake to loosen. Invert onto dessert plates. Dust with powdered sugar and garnish with fresh raspberries and mint if desired. Serve immediately with raspberry coulis.
# Expert Tips:
01 -
- They look impressive but come together faster than youd expect
- That moment you break through the crust never gets old
02 -
- Every oven bakes differently so check at 11 minutes
- Letting them rest exactly one minute after baking helps them set enough to unmold
03 -
- Tap the filled ramekins on the counter to release air bubbles
- The residual heat continues cooking them after they leave the oven