Chocolate Lava Cakes Raspberry (Printable)

Rich molten chocolate cakes paired with vibrant raspberry coulis for a perfect flavor contrast.

# What you'll 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 tbsp granulated sugar
10 - 1 tbsp lemon juice
11 - 1 tsp cornstarch (optional, use if raspberries are frozen)

→ For Serving

12 - Icing sugar for dusting
13 - Fresh raspberries (optional)

# Directions:

01 - Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with flour or cocoa powder, then tap out the excess.
02 - Melt the chopped chocolate and butter together either over a double boiler or in short microwave bursts, stirring until smooth. Allow the mixture to cool slightly.
03 - In a medium bowl, whisk the eggs, egg yolks, and sugar until pale and thick, about two minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until just combined.
05 - Sift in the flour and salt, folding gently until the batter is smooth and uniform.
06 - Divide the batter evenly among prepared ramekins placed on a baking tray. Bake for 11 to 12 minutes until edges are set and centers remain soft. Avoid overbaking.
07 - While baking, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3-4 minutes until berries break down. If a thicker coulis is desired, stir in cornstarch dissolved in 1 teaspoon water and cook for one additional minute. Remove from heat, strain to remove seeds, and let cool.
08 - Allow cakes to rest for one minute after baking. Run a knife around the edges then invert each cake onto serving plates.
09 - Dust with icing sugar and serve immediately with the raspberry coulis and fresh raspberries if preferred.

# Expert Suggestions:

01 -
  • That explosive moment when your spoon breaks through the set chocolate shell and the warm center flows onto your plate feels like a small, edible surprise every single time.
  • The tart raspberry coulis cuts through the richness in a way that makes you want another bite immediately, even though you're already full.
02 -
  • The bake time is the difference between magic and disappointment—11–12 minutes is not a suggestion, it's a boundary between molten and fully cooked, so set a timer and don't trust your intuition on this one.
  • Using egg yolks in addition to whole eggs is what makes the center stay molten instead of setting into a truffle-like texture; don't reduce them thinking you're being economical.
03 -
  • Use room-temperature ingredients—eggs especially will incorporate more smoothly and hold more air, which directly affects your final texture.
  • If you're nervous about the timing, use an instant-read thermometer; the center should be around 60°C (140°F) when you pull them out, which gives you that molten middle.

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