Whip up a restaurant favorite at home with a tried-and-tested recipe for the best Chocolate Lava Cakes with Raspberry Sauce.
Just look at that silky river of melted chocolate spilling from the center of a tender cake. It is chocolate dessert perfection!
One of the most common questions I get is, “What’s your all-time favorite dessert?” My answer has been the same since I was 10 years old: chocolate lava cake with vanilla bean ice cream and raspberry sauce.
The combination of intensely sweet chocolate and slightly sour raspberries is a winning flavor duo. Add the pairing of warm chocolate with cool ice cream and we have the most winning combination.
The beauty of this recipe is that from start to finish, you only need 18 minutes to make it all happen. I repeat: 18 minutes!
The cakes bake up beautifully in small ramekins, which means YOU get a lava cake and YOU get a lava cake and YOU get a lava cake!
There is no sharing required for these individual chocolate lava cakes. All you have to decide is if you’re serving yours with a cool scoop of ice cream or a pillowy dollop of whipped cream.
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For the lava cakes:
- 1/2 cup unsalted butter, plus more for greasing ramekins
- 4 oz. semi-sweet chocolate, chopped
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup confectioners’ sugar
- 2/3 cup all-purpose flour
- Whipped cream or ice cream, for serving
For the raspberry sauce:
- 1 cup fresh raspberries
- 1/4 cup sugar, or more to taste
- 1/4 cup water, plus more as needed
Special Equipment: four (6-oz.) ramekins
Make the lava cakes:
- Preheat the oven to 425°F. Grease the ramekins with butter and set them aside.
- In a large microwave-safe bowl, combine the butter and chocolate and microwave in 30-second increments, stirring as needed, until melted.
- Whisk in the salt and vanilla extract.
- Whisk in the eggs and egg yolks then whisk in the confectioners’ sugar and flour just until combined.
- Divide the batter evenly among the greased ramekins then place them on a baking sheet.
- Bake the lava cakes for 10 to 12 minutes until the cake it set but still slightly jiggly in the centers. (Note: Make the raspberry sauce while the lava cakes are baking.)
- Remove the lava cakes from the oven and allow them to sit for 5 minutes.
- Carefully run a knife around the inside edge of each ramekin then invert each lava cake onto a serving plate.
Make the raspberry sauce:
- Combine the raspberries, sugar and water in a blender. Purée the sauce until smooth, adding 1 tablespoon of additional water as needed, until the sauce thins to your desired consistency.
- Strain the sauce through a sieve to remove the seeds (optional).
- To serve, drizzle the raspberry sauce around each lava cake and top with a dollop or whipped cream or a scoop of ice cream (optional).
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Recipe adapted from Perfect Recipes for Having People Over by Pam Anderson.