Whip up a restaurant favorite at home with a tried-and-tested recipe for the best Chocolate Lava Cakes with Raspberry Sauce.

Chocolate Lava Cake on white plate with raspberry sauce and fresh raspberries

Just look at that silky river of melted chocolate spilling from the center of a tender cake. It is chocolate dessert perfection!

Chocolate Lava Cakes with Raspberry Sauce on dessert plates with fresh raspberries; bowl with whipped cream

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.

Small bowls containing confectioners' sugar, flour, eggs, chocolate, vanilla extract, salt and butter

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.

Four ramekins containing lava cake batter on baking sheet

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!

Baked cake in ramekin

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!

Blender containing fresh raspberry sauce

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.

The best Chocolate Lava Cake with Raspberry Sauce, powdered sugar and fresh raspberries

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Dessert

Chocolate Lava Cakes with Raspberry Sauce

Whip up a restaurant favorite at home with a tried-and-tested recipe for the best Chocolate Lava Cakes with Raspberry Sauce.
5 from 3 votes
Chocolate Lava Cake on white plate with raspberry sauce and fresh raspberries
Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Servings 4 servings

Ingredients 

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

    Instructions 

    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).
    • ★ Did you make this recipe? Don't forget to give it a star rating below!

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


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    Categories

    Nutrition

    Calories: 687kcal, Carbohydrates: 77g, Protein: 9g, Fat: 39g, Saturated Fat: 22g, Cholesterol: 242mg, Sodium: 117mg, Potassium: 269mg, Fiber: 5g, Sugar: 54g, Vitamin A: 972IU, Vitamin C: 8mg, Calcium: 59mg, Iron: 4mg

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    Comments

    1. Super excited to make this recipe!! Have you ever made the sauce with strawberries (I’ve got a picky eater!)? Thank you so much- I can’t wait to make these!

    2. Excellent recipe and fast and easy too! I made in muffin tins, which made a slightly smaller cake, but worked great!

    3. Just finished reading and drooling over your Chocolate Lava cake recipe! The addition of raspberry sauce, adding a scoop, or 2, of vanilla ice cream- oh my my! I’m so excited to try it! I thank you & my hips thank you!

    4. 5 stars
      I would like to try making this recipe using a mini muffin pan. How full should the muffin cup be so that the muffin doesn’t expand too high or out onto the pan?

      1. Hi Megan – Sure! After the cakes cool, store them tightly covered in the refrigerator. To reheat, microwave until the centers are soft, about 30 seconds to 1 minute.

    5. 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.

    6. 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 :(