Chocolate Lava Cakes Raspberry (Printable Version)
Rich chocolate cakes feature a molten center, complemented by a tangy raspberry coulis.
# What You Need:
→ Chocolate Lava Cakes
01 - 4 oz high-quality dark chocolate (60–70% cacao), chopped
02 - ½ cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - ⅓ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - Pinch of salt
→ Raspberry Coulis
08 - 1½ cups fresh or frozen raspberries
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
11 - Optional: 1 teaspoon cornstarch (if using frozen raspberries)
→ For Serving
12 - Icing sugar for dusting
13 - Fresh raspberries (optional)
# How to Make It:
01 - Preheat oven to 425°F. Grease four 6-oz ramekins with butter and lightly dust with flour or cocoa powder; tap out excess.
02 - Combine chocolate and butter in a heatproof bowl over simmering water or in short microwave bursts. Stir until smooth and allow to cool slightly.
03 - In a medium bowl, whisk eggs, egg yolks, and sugar until pale and thick, approximately 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until just incorporated.
05 - Sift flour and salt into the batter and fold gently until smooth.
06 - Divide the batter evenly among prepared ramekins and place them on a baking tray.
07 - Bake for 11 to 12 minutes until edges are set but centers remain soft. Avoid overbaking.
08 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 3 to 4 minutes until berries break down. For thicker coulis, stir in cornstarch dissolved in 1 teaspoon water and cook 1 minute longer.
09 - Remove from heat and strain through a fine sieve to remove seeds. Allow to cool.
10 - Let cakes rest 1 minute after baking. Run a knife around edges and invert each cake onto serving plates. Dust with icing sugar and serve immediately with raspberry coulis and fresh raspberries if desired.
# Expert Advice:
01 -
- The moment you cut into it, warm chocolate flows onto the plate like it was meant to be there all along.
- You can make them ahead and bake fresh whenever you need something that feels impressive but takes barely any time.
- Raspberries cut through the richness so perfectly that you don't feel guilty eating the whole thing.
02 -
- Those 11 to 12 minutes are everything; even a minute too long and you'll have a regular chocolate cake instead of one with a flowing center.
- The eggs need to be room temperature, and whisking them properly with sugar actually creates structure that keeps the center from being soup.
- If your ramekins are too small or too large, your timing changes; 6-ounce ramekins are the sweet spot for this.
03 -
- Chocolate quality is non-negotiable here; splurge on the good stuff because you're only using a tiny amount and it's the star of the show.
- Don't open the oven door to peek; the temperature drop can affect the cooking. Set a timer and trust the process.