Chocolate Lava Cakes with Raspberry Sauce

Chocolate Lava Cakes with Raspberry Sauce from

The first thing I look for on any dessert menu is lava or molten chocolate cake. It’s one of my favorite desserts, and now it can be easily recreated in less than 20 minutes. This lava cake recipe was passed along to me by one of my professors at The Columbia Journalism School, and it is tried-and-true amazing.

The mini lava cakes are easy to make, bake in a flash, and best of all, have warm, overflowing centers. I’ve also included my recipe for raspberry sauce, which provides a fruity balance to the rich chocolate flavor. 

Lava Cakes with Raspberry Sauce

Yield: 12 small cakes

Prep Time: 20 min

Cook Time: 30 min


For the raspberry sauce:
1 cup raspberries
2 Tablespoons water
2 Tablespoons sugar

For the lava cakes:
2 sticks unsalted butter, cubed
1 1/3 cups semisweet chocolate chips
5 large eggs
1/2 cup sugar
1/8 teaspoon salt
4 teaspoons all-purpose flour


For the raspberry sauce:
Combine the raspberries, water and sugar in a medium saucepan over medium-high heat.

Bring the mixture a boil, then reduce the heat to medium and simmer for 15 to 20 minutes until thickened, stirring frequently to break apart the raspberries.

Once the mixture has thickened, set it aside to cool while you make the chocolate lava cakes.

For the lava cakes:
Preheat the oven to 450ºF.

Fill a large saucepan with water and bring to a boil.

Place the butter and chocolate chips in a smaller saucepan then melt the ingredients by holding the smaller saucepan over the pan of boiling water, forming a double-boiler. Stir the ingredients constantly until smooth then set the mixture aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and salt until the sugar dissolves.

Quickly whisk the egg mixture into the melted chocolate, and then whisk in the flour.

Line a muffin tin with paper cupcake cups coated with cooking spray.

Divide the batter equally among the 12 cups and bake for 8 to 10 minutes, just until the edges of the cakes are firm and the centers and still liquid.

Remove the pan from the oven and let the cakes cool for 5 minutes.

Remove the cakes from the muffin tin, remove the paper lining and serve topped with raspberry sauce.

Recipe adapted from Perfect Recipes for Having People Over by Pam Anderson.



16 Responses to “Chocolate Lava Cakes with Raspberry Sauce”

  1. #
    James Sims — March 7, 2009 at 7:01 am

    This sounds devine… as does the white chocolate version with blackberry puree.

  2. #
    misch — June 25, 2011 at 11:46 am

    sorry, maybe it was my oven but I followed the directions to a T & they were pretty average… a bit rubbery & no flavour.. sorry to disappoint :(

  3. #
    Ingrid — April 23, 2013 at 10:58 am

    what size cupcake tin do you use?

  4. #
    Jodee Weiland — September 27, 2013 at 8:47 pm

    Love, love, love this! I love chocolate and raspberries! I can’t wait to try these. Thanks!

  5. #
    Michael Cleary — January 14, 2014 at 10:49 pm

    Just made these and they were a chocolate phenomenon. I used Ghirardelli chocolate and blueberries as the top… I used a 9 quanty cup cake pan and cooked for 11 minutes. The lava cakes were soft and moist in the center and incredibly delicious.

    • Kelly Senyei replied: — January 15th, 2014 @ 1:25 am

      Awesome! So glad you enjoyed the recipe, Michael!

  6. #
    Taelar — April 5, 2014 at 9:26 pm

    Do the chocolate cake come out undone ? Like doughy?

    • Kelly Senyei replied: — April 6th, 2014 @ 4:46 pm

      Hi Taeler! They’ll be liquid chocolate and slightly soft in the centers.


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