Chocolate Raspberry Lava Cakes

Name: Chocolate Raspberry Lava Cakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup semi-sweet chocolate chips; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup fresh raspberries

Highlighted under: Dessert Delights Co.

I love indulgent desserts, and these Chocolate Raspberry Lava Cakes never fail to impress. The combination of rich chocolate and fresh raspberries is utterly delightful, creating a burst of flavor in every bite. When I make these, I enjoy the surprise of the molten center that oozes out when you dive in. Perfect for special occasions or a simple treat, these cakes are quick to whip up and never disappoint. I can't wait for you to try this recipe – you're in for a real treat!

Created by

Arabella Scott

Last updated on 2026-01-12T03:16:13.936Z

Creating these Chocolate Raspberry Lava Cakes was a delightful experience. I remember experimenting with the timing to achieve that perfect molten center, which can be tricky. After a few trials, I found that baking them for exactly 12 minutes results in a perfectly gooey center, balancing the cake's exterior just right. The addition of fresh raspberries enhances the chocolate flavor, and it’s a pairing that surprisingly complements each other.

When serving these lava cakes, I like to dust them with powdered sugar and add a dollop of whipped cream. This not only elevates their presentation but also adds a lightness to the rich chocolate. The combination of textures and flavors is truly heavenly, making them an irresistible dessert for any occasion!

        Why You'll Love These Cakes
        Decadent molten chocolate center that flows beautifully
Bursting with fresh raspberry flavor, enhancing the chocolate
Impressive dessert that’s surprisingly easy to make

      

The Perfect Chocolate Mix

Choosing the right chocolate is key to achieving that rich flavor in these lava cakes. I recommend using a high-quality semi-sweet chocolate with a cocoa content of at least 60%. This not only ensures a deep chocolate flavor but also contributes to the luxurious texture when melted. If you're in a pinch, you can substitute with dark chocolate; just be aware that this will intensify the bitterness, so adjust sweetness accordingly.

Another critical step is melting the chocolate and butter carefully. I microwave them in short bursts of 30 seconds, stirring in between, until the mixture is glossy and fully combined. This gentle heating helps prevent the chocolate from seizing, which can happen if it gets too hot. If you notice any clumping, you can whisk in a teaspoon of vegetable oil to smooth it out.

Mastering the Bake

Baking time is crucial for achieving that perfect molten center. The recommended 12 minutes in a preheated oven at 425°F (220°C) creates a cake that is firm at the edges but maintains a gooey middle. Keep an eye on the cakes; they'll puff slightly and the edges will look set. If the tops crack too much, you've likely overbaked them. Trust your instincts and check the cakes a minute or two early if you're unsure.

When you remove the cakes from the oven, let them cool for just one minute before inverting. This brief resting period allows the cakes to firm up around the edges while retaining their molten core. If you leave them in the ramekin too long, they might stick, making it difficult to release them. Lightly tapping the ramekin can help loosen any stubborn spots.

Ingredients

For the Lava Cakes

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup fresh raspberries

Make sure to have all ingredients ready for a smooth baking experience!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) and grease four ramekins with butter and cocoa powder.

Melt Chocolate and Butter

In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Mix the Egg Mixture

In another bowl, whisk together the eggs, egg yolks, and sugar until well combined. Stir in the chocolate mixture, followed by the flour, vanilla extract, and salt.

Add Raspberries

Gently fold the fresh raspberries into the batter, ensuring an even distribution.

Fill Ramekins

Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.

Bake

Bake in the preheated oven for 12 minutes, until the edges are firm but the center is still soft.

Serve

Allow the cakes to cool for 1 minute before inverting them onto plates. Serve immediately with powdered sugar and whipped cream.

Enjoy your delicious Chocolate Raspberry Lava Cakes!

Pro Tips

To make these cakes even more decadent, consider adding a square of chocolate or a spoonful of raspberry jam in the center before baking for an extra surprise.

Serving Suggestions

These Chocolate Raspberry Lava Cakes shine with a dusting of powdered sugar and a dollop of whipped cream for a classic presentation. For extra flair, try adding a raspberry coulis drizzled on the plate, which not only enhances the flavor but adds a beautiful visual contrast. Fresh mint leaves can also elevate the dish, giving it a pop of color.

If you're feeling adventurous, consider serving these lava cakes alongside a scoop of vanilla ice cream. The cold creaminess of the ice cream complements the warm chocolate perfectly, creating an indulgent contrast that's hard to resist. For a sophistication kick, a splash of Framboise liqueur can bring out the raspberry notes beautifully.

Make-Ahead Tips

You can prepare the lava cake batter a few hours in advance. Simply follow the steps until you've mixed in the raspberries, then cover the ramekins with plastic wrap and refrigerate. When you're ready to bake, just remove them from the fridge and add a minute or two to your baking time, as the batter will be cold.

If you're planning a larger gathering, this recipe can easily be doubled. Use a muffin tin to create more bite-sized versions. Just be mindful of the baking time, as smaller cakes will require less time in the oven. Start checking for doneness at around 8-10 minutes to avoid overbaking and losing that delightful molten center.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but be sure to thaw and drain excess moisture before adding them to the batter.

→ How do I store leftover lava cakes?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly in the microwave before serving.

→ Can I make the batter ahead of time?

Absolutely! You can prepare the batter a few hours in advance, just keep it covered in the fridge. Bake them just before serving.

→ What can I serve with these lava cakes?

They pair wonderfully with vanilla ice cream, fresh whipped cream, or a scoop of sorbet for a refreshing contrast.