Print

Decadent Individual Raspberry Lava Cakes with a Molten Dark Chocolate Center

Close-up of an Individual Raspberry Lava Cake with molten chocolate center oozing out, topped with fresh raspberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, single-serving chocolate lava cakes featuring a warm, gooey molten center infused with raspberry flavor. This recipe uses ramekins for perfect individual portions.

Ingredients

Scale
  • 4 ounces dark chocolate, chopped
  • 4 tablespoons unsalted butter, plus extra for greasing
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • Pinch of salt
  • 1 teaspoon raspberry liqueur or extract (optional)
  • 2 teaspoons raspberry jam or puree
  • Cocoa powder, for dusting

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Generously butter four 6-ounce ramekins. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess.
  2. Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or microwave in short bursts). Stir until completely smooth. Remove from heat and let cool slightly.
  3. In a separate medium bowl, whisk together the whole egg, egg yolk, and granulated sugar until the mixture is pale and slightly thickened, about 1 minute.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Whisk in the flour, salt, and raspberry liqueur or extract, if using. Do not overmix.
  6. Spoon half of the batter evenly into the prepared ramekins. Place about 1/2 teaspoon of raspberry jam or puree into the center of the batter in each ramekin. Top with the remaining batter, dividing it evenly.
  7. Place the ramekins on a baking sheet. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly.
  8. Let the cakes cool in the ramekins for 1 minute. Carefully run a thin knife around the edge of each cake. Invert each cake onto a small serving plate. Serve immediately.

Notes

  • For the molten center, do not overbake. The timing is crucial for the gooey interior.
  • If you do not have raspberry jam, you can use a small frozen raspberry placed in the center instead.
  • Dust with powdered sugar or serve with vanilla ice cream or fresh raspberries for presentation.
  • To make this recipe gluten-free, substitute the flour with an equal amount of almond flour.

Nutrition

Find it online: https://spoonswirl.com/individual-raspberry-lava-cakes/