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–+ servings
A chocolate lava cake with a molten chocolate center oozing out onto a dessert plate. The lava cake is topped with powdered sugar and garnished with fresh raspberries and a raspberry sauce.

Chocolate Lava Cakes with Raspberry Sauce

Ready in just 18 minutes, these chocolate lava cakes are rich, fudgy and filled with a molten center. Add fresh raspberry sauce, and you’ve got the ultimate easy but impressive dessert for any occasion. 
5 from 5 votes
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 4 servings

Equipment

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

Instructions 

Make the lava cakes:

  • Preheat the oven to 425°F. Grease four 6-ounce 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).

Video

Can You Make Lava Cakes in 18 Minutes? (Spoiler: Yes)

Clock's ticking: Can you make restaurant-worthy molten chocolate lava cakes with fresh raspberry sauce in just 18 minutes? Yes, and it's ridiculously easy. This one-bowl wonder uses 6 simple ingredients for rich, fudgy cakes with that iconic gooey center, paired with a no-cook tangy raspberry sauce that cuts the sweetness perfectly.

Notes

  • Use a high-quality semi-sweet chocolate bar (I love Ghirardelli). Because chocolate is the star of this dessert, quality really matters. Skip the chocolate chips. They contain stabilizers to help them hold their shape, which means they don’t melt as smoothly and can prevent that perfectly molten center.
  • Make-ahead: You can prepare the batter up to 1 day in advance. Divide it among the greased ramekins, cover tightly and refrigerate. When ready to bake, bring to room temperature (this can take 1-2 hours) and follow the recipe as directed.
  • Muffin pan instructions: Grease 6 cups of a standard muffin pan well with butter. Fill each about 3/4 full and bake 8-10 minutes. Let rest 2–3 minutes, then run a knife around the edges and gently lift out with a spoon or offset spatula.
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