Chocolate Raspberry Lava Cakes

Name: Chocolate Raspberry Lava Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup (115g) unsalted butter; 4 oz (115g) high-quality dark chocolate, chopped; 1 cup (120g) powdered sugar; 2 large eggs; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup (65g) all-purpose flour; 1 cup (150g) fresh raspberries

Highlighted under: Simple Baking Recipes

I absolutely love making Chocolate Raspberry Lava Cakes, especially when I want to impress guests with a decadent dessert. The combination of rich chocolate and tangy raspberries creates an indulgent treat that never fails to delight. With a gooey center that flows out when you cut into it, these cakes are pure bliss. Plus, the recipe is surprisingly straightforward, making it perfect for both novice and experienced bakers alike. Trust me, you’ll want to keep this recipe in your back pocket for special occasions or cozy nights in!

Created by

Elowen Carter

Last updated on 2026-01-05T21:02:34.495Z

When I first tried making Chocolate Raspberry Lava Cakes, I was captivated by how easy yet elegant they are. I carefully selected high-quality chocolate and fresh raspberries, ensuring each bite was pure bliss. The balance of flavors is incredible, and I never tire of watching the molten chocolate center spill out when I cut into the cake. It’s a showstopper!

One tip I learned is to let the cakes cool for just a few minutes before serving. This creates a perfect molten center while still maintaining the shape of the cake. Pairing them with a scoop of vanilla ice cream elevates the experience even more. Trust me, your taste buds will thank you!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Gooey molten center that brings pure joy
Perfect for romantic dinners or special celebrations

      

Understanding the Ingredients

The success of your Chocolate Raspberry Lava Cakes relies heavily on your choice of chocolate. Opt for high-quality dark chocolate with a cocoa content of at least 60%. This will enhance the rich flavor and provide a satisfying contrast to the tartness of the raspberries. If you are looking for a sweeter cake, you might experiment with semi-sweet chocolate, but avoid using milk chocolate, as it may overpower the subtle flavors of the dish.

Fresh raspberries not only add a burst of flavor but also introduce a beautiful color and appealing texture to the molten center. Be sure to pick firm, ripe raspberries without blemishes. If fresh raspberries are unavailable, you can use frozen ones; just thaw them and keep them dry before using to prevent excess moisture from affecting the cake's consistency.

Mastering the Baking Technique

Proper timing is crucial when baking lava cakes. Bake them until the edges are set but the centers are still slightly jiggly; this usually takes between 12 to 15 minutes. If you overbake them, you’ll end up with solid centers instead of the delightful molten core. A good visual cue is to look for puffed edges and a shiny top—this indicates that your cakes are almost done but still soft in the middle.

To ensure easy removal from ramekins, let the cakes rest for at least 5 minutes post-baking. You can gently run a knife around the edges before inverting them onto plates. If the cakes stick, place the ramekins back in the oven for a minute to loosen them. This avoids disappointment and ensures a clean presentation.

Ingredients

Gather these ingredients before you start:

For the Lava Cakes

1/2 cup (115g) unsalted butter
4 oz (115g) high-quality dark chocolate, chopped
1 cup (120g) powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup (65g) all-purpose flour
1 cup (150g) fresh raspberries

Make sure to have these on hand before you get started!

Instructions

Follow these steps to create the perfect lava cakes:

Preheat your oven and prepare ramekins

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour, tapping out the excess.

Melt the chocolate and butter

In a medium saucepan, combine the chopped chocolate and butter. Melt over low heat, stirring until smooth and fully combined.

Mix ingredients

Remove the melted chocolate mixture from heat. Stir in powdered sugar, followed by the eggs, egg yolks, and vanilla. Whisk until just combined. Gently fold in the flour.

Add raspberries and pour into ramekins

Distribute half of the batter into the prepared ramekins. Place about 4-5 raspberries in the center of each, and then top with the remaining batter.

Bake and cool

Bake in the preheated oven for about 12-15 minutes, or until the edges are firm but the center is still soft. Let the cakes cool for 5 minutes before inverting onto plates.

Serve and enjoy

Serve immediately with a dusting of powdered sugar and extra raspberries if desired. Enjoy your delicious chocolate raspberry lava cakes!

Follow these steps carefully for the best results!

Pro Tips

For extra richness, consider adding a dollop of whipped cream on top or a scoop of your favorite ice cream when serving. Also, don’t skip the greasing and dusting of the ramekins to ensure the cakes release perfectly.

Serving Suggestions

Enjoy your lava cakes immediately for the best experience; the gooey center is most appealing when freshly baked. Consider pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the richness. For an added touch, drizzle some raspberry sauce over the top for a burst of flavor and a lovely presentation.

If you want to make your dinner even more special, garnish the plate with additional fresh raspberries and mint leaves. This not only enhances the visual appeal but introduces a fresh aroma that complements the chocolate beautifully.

Storing and Reheating

If you have leftover lava cakes, store them in the refrigerator in an airtight container for up to two days. Reheating can be tricky; I recommend microwaving them briefly in 10-second intervals until just warm, as this helps keep the center gooey without drying them out. Be cautious not to overheat, or you’ll lose the enchanting molten texture.

Alternatively, you can freeze the uncooked batter in the ramekins. Just cover them well with plastic wrap and foil. When you’re ready to bake, remove them from the freezer and bake directly from frozen, simply adding an extra few minutes to the baking time. This makes for an excellent last-minute dessert option!

Questions About Recipes

→ Can I make these lava cakes ahead of time?

You can prepare the batter in advance and fill the ramekins. Store them in the refrigerator and bake them right before serving!

→ What if I don’t have ramekins?

You can use a muffin tin; just adjust the baking time as needed for smaller portions.

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, just make sure to thaw and drain them to prevent excess moisture.

→ How can I ensure a gooey center?

It’s all about timing! Keep an eye on the cakes while they bake and remove them when the edges are set but the center looks slightly soft.