Molten Chocolate Lava Cake Recipe
These molten chocolate lava cakes are rich, gooey, and easier to make than you may think! Each individual cake has a delicate outer layer and a warm, molten center. Paired with a bright raspberry coulis and fluffy homemade whipped cream, they’re an elegant dessert that feels special but comes together in about 35 minutes.
Ingredients
- ½ cheavy whipping cream
very cold
- 1 tbsppowdered sugar
- 1 tspvanilla bean paste
- ¼ tspkosher salt
- 1package fresh raspberries
- 1 tbspsugar
depending on the sweetness of berries
- 1 tbsplemon juice
about ½ lemon
- 1zest of lemon
- 1 tbspwater
- ¼ tspkosher salt
- cocoa powder
for dusting ramekins, as needed
- 4 ozunsalted butter
cubed, plus more for greasing ramekins
- 6 ozdark chocolate
chopped
- ½ tspespresso powder
- 1 tspvanilla extract
- 3 largeegg
room temperature
- 1 largeegg yolk
room temperature
- ¼ csugar
- ½ tspkosher salt
- 2 tbspall-purpose flour
- powdered sugar
for dusting
- fresh mint sprigs
Directions
For the whipped cream
- 1
In a medium bowl, whisk together the heavy cream, powdered sugar, vanilla bean paste, and salt until thickened but still smooth, one and a half to two minutes.
- 2
Cover and refrigerate until ready to serve.
For the raspberry coulis
- 1
Taste your raspberries: if sweet, use one tablespoon of sugar; if tart, use two tablespoons.
- 2
In a small saucepan over medium-low heat, combine raspberries, sugar, lemon juice, lemon zest, water, and salt. Mash with a fork or whisk to release the juices.
- 3
Cook three to five minutes, until the berries soften and the sugar dissolves.
- 4
Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard seeds. Taste and adjust sugar/salt as needed.
- 5
Cover and refrigerate to cool.
For the chocolate lava cakes
- 1
Preheat the oven to 450°F (232°C). Butter four (four-ounce) ramekins, then dust with cocoa powder, coating the bottom and sides. Assertively tap out excess to form a thin layer of cocoa powder. Place ramekins on a sheet tray.
- 2
In a heatproof glass bowl set over a small saucepan of simmering water (do not let bowl touch water), melt butter, chocolate, and espresso powder, stirring until smooth, about ten minutes. Remove from heat and stir in vanilla. Let cool slightly.
- 3
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, egg yolk, sugar, and salt on medium-high speed until doubled in volume, pale, and fluffy, four to five minutes.
- 4
Whisk flour into the chocolate mixture. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate.
- 5
Divide the batter evenly among each ramekin. Then bake for nine to ten minutes, until cakes are risen, sides spring back when touched, and centers still jiggle slightly. Rest cakes in the ramekins for one minute.
- 6
To unmold: Place a small plate over each ramekin, wearing an oven mitt, invert quickly but gently, and let sit for ten seconds before lifting the ramekin off.
- 7
Dust the cakes with powdered sugar, garnish with mint, and serve with raspberry coulis and whipped cream.
About this Recipe
Indulge in the ultimate dessert experience with our irresistible Molten Chocolate Lava Cake recipe! Imagine a perfect individual chocolate cake with a delicate, tender outer shell giving way to an intensely warm, gooey, and utterly rich molten chocolate center. This elegant dessert might look sophisticated, but mastering how to make a chocolate lava cake is surprisingly simple and comes together in just about 35 minutes, making it perfect for a special occasion or a spontaneous weeknight treat.Our chocolate molten lava cake stands out with its divine pairings. We complement the deep, dark chocolate intensity with a vibrant, homemade raspberry coulis, adding a delightful tartness that cuts through the richness beautifully. A dollop of fluffy homemade whipped cream adds an extra layer of luxurious indulgence, making each bite truly heavenly.What makes this chocolate lava cake recipe so special? It's the contrast of textures and flavors. The slightly crisp edge, the decadent flowing chocolate, and the bright berry notes create a symphony for your taste buds. For the best results, use high-quality dark chocolate – it truly makes all the difference in achieving that deep, luxurious flavor. Don't be intimidated; with a few simple steps, you'll be serving restaurant-quality lava cakes right from your own kitchen. Finish with a dusting of powdered sugar and a fresh mint sprig for that final touch of elegance.