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 unsalted butter; 6 oz dark chocolate, chopped; 1/2 cup powdered sugar; 2 large eggs; 2 large egg yolks; 1 tsp vanilla extract; 1/4 cup all-purpose flour; Pinch of salt; 1/2 cup fresh raspberries

Highlighted under: Soft Kitchen

I absolutely love making Chocolate Raspberry Lava Cakes because they are the ultimate indulgence. The combination of rich, velvety chocolate with the tangy sweetness of raspberries creates a dessert that is simply irresistible. With a gooey center that flows as you cut into it, these cakes are impressive yet surprisingly easy to prepare. Perfect for a romantic dinner or a special occasion, this recipe has quickly become a favorite in my home. Trust me, once you try them, you'll find any excuse to make these delightful treats!

Created by

Leonie Fairchild

Last updated on 2026-01-13T03:45:36.730Z

When I first attempted to make these lava cakes, I was blown away by how simple yet impressive they turned out. After experimenting with different oven times and chocolate types, I discovered that a slightly underbaked cake results in that perfect lava flow. Using quality chocolate enhances the flavor and richness, which is essential for this dessert.

One of my favorite tips is to add fresh raspberries directly into the batter. They melt beautifully during baking, creating bursts of flavor that complement the chocolate wonderfully. This little secret elevates the dish and makes every bite a delightful surprise!

Why You'll Love These Cakes
Decadent chocolate flavor with a delightful raspberry twist
Gooey, molten centers that create a show-stopping effect
Easy to prepare but looks gourmet enough for any gathering

Mastering the Gooey Center

The key to achieving that signature molten center in your Chocolate Raspberry Lava Cakes lies in precise baking time. Keep a close eye on them as they bake; the edges should be set while the center remains soft and jiggly. Aim for 12 to 15 minutes in the oven. If they seem a bit underbaked after 12 minutes, check them often; even an extra minute can make a difference, resulting in a less gooey interior.

Using high-quality dark chocolate is essential for an intense chocolate flavor. Look for chocolate with at least 60% cocoa content for the best results. This not only enhances the taste but also contributes to a rich, silky texture that complements the tart freshness of the raspberries beautifully. Opt for bars rather than chips, which can have stabilizers that affect melting.

Ingredient Insights

Raspberries not only provide a lovely burst of flavor but also a beautiful visual contrast against the dark chocolate. If fresh raspberries are not available, you can substitute them with frozen ones—just make sure to thaw and drain any excess moisture before adding them to the batter. This will prevent your mixture from becoming too soggy, ensuring the cakes maintain their structure during baking.

Eggs play a crucial role in creating a light texture while ensuring that gooey center. Room temperature eggs whisk more easily into your batter, allowing for better incorporation of air. If you're in a pinch and need to use cold eggs, simply place them in a bowl of warm water for 5-10 minutes to bring them up to temperature before using.

Ingredients

For the Lava Cakes

1/2 cup unsalted butter
6 oz dark chocolate, chopped
1/2 cup powdered sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt
1/2 cup fresh raspberries

Instructions

Prepare the Ramekins

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

Melt the Chocolate

In a saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth. Remove from heat and let cool slightly.

Combine Ingredients

Stir in the powdered sugar until well combined. Then, add the eggs, egg yolks, and vanilla extract, whisking until smooth.

Fold in Flour and Raspberries

Gently fold in the flour and salt, then incorporate the fresh raspberries into the batter.

Bake

Divide the mixture evenly among the prepared ramekins. Bake for 12-15 minutes until the edges are firm but the center is soft.

Serve

Let the cakes cool for 1 minute, then carefully invert onto plates and serve immediately, perhaps with a scoop of vanilla ice cream.

Pro Tips

For an extra touch, dust the cakes with cocoa powder or serve with a raspberry coulis for a beautiful presentation.

Serving Suggestions

These lava cakes can be a showstopper when served with a scoop of vanilla ice cream, which contrasts nicely with the warm, molten chocolate. For an elegant touch, you can sprinkle some fresh mint leaves on the plate or drizzle with a raspberry coulis. This not only enhances the presentation but adds a layer of flavor that pairs wonderfully with both the chocolate and the raspberries.

For a twist on presentation, consider serving the lava cakes in a deconstructed format. Spoon a bit of the molten center into a small bowl and serve with fresh raspberries and whipped cream on the side. This creates an interactive dessert experience and allows your guests to mix the components as they like.

Storage and Make-Ahead Tips

If you're planning for a special occasion, you can prepare the batter in advance and refrigerate it for up to 24 hours. Just be sure to cover the ramekins with plastic wrap to prevent them from absorbing any odors. When ready to bake, there's no need to bring the batter to room temperature; simply bake them straight from the fridge, but add a couple of extra minutes to the baking time to ensure they cook through properly.

To store leftover lava cakes, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. To reheat, place them in the microwave for about 20-30 seconds until warmed through, but be cautious not to let them overheat, which can cause them to lose their gooey texture.

Questions About Recipes

→ Can I make lava cakes in advance?

Yes, you can prepare the batter a few hours ahead and store it in the refrigerator. Just bake them right before serving.

→ What type of chocolate is best for this recipe?

A good quality dark chocolate with 60-70% cocoa content works best for a rich flavor.

→ How do I know when the cakes are done?

The edges should be firm, while the center will look slightly soft and jiggly. Do not overbake.

→ Can I customize this recipe using other fruits?

Absolutely! You can substitute raspberries with strawberries or cherries for a different flavor experience.