Perfect Chocolate Lava Cake At Home
Rich, gooey chocolate cake with molten center
Rich, gooey lava cake topped with a vibrant, tangy raspberry sauce. Perfect individual chocolate desserts with a surprise molten center.
Equipment
Ingredients
Cake Batter
dark chocolate (chopped)
170 g
butter (cubed)
115 g
granulated sugar
100 g
eggs (large, room temperature)
2 piece
egg yolks (large, room temperature)
2 piece
all-purpose flour (sifted)
60 g
salt
1 g
Raspberry Sauce
raspberries (fresh or frozen)
200 g
granulated sugar
50 g
lemon juice (fresh)
15 ml
Instructions
Prepare ramekins
Preheat oven and prepare 4 individual ramekins by greasing and dusting with cocoa powder.
Melt chocolate and butter
Combine dark chocolate and butter in a heatproof bowl over simmering water or microwave in 30-second bursts until smooth.
Mix the batter
Whisk sugar into chocolate mixture, then add eggs and yolks one at a time. Fold in flour and salt until just combined.
Fill ramekins
Divide batter evenly among prepared ramekins, filling each about 3/4 full.
Prepare raspberry sauce
Combine raspberries, sugar, and lemon juice in a small saucepan. Cook until berries break down, then strain through a fine mesh sieve.
Bake the cakes
Bake at 220°C for 12-14 minutes until edges are set but centers still jiggle slightly.
Serve immediately
Run a knife around edges, invert onto plates, and top with warm raspberry sauce.
Original recipe
Storage
Best served fresh. Can be prepared ahead and refrigerated unbaked for up to 24 hours
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