Chocolate Raspberry Lava Cake

Chocolate raspberry lava cake is the perfect dessert to make for valentines day, or just when you’re craving chocolate. This recipe features a tender chocolate cake with molten raspberry flavoured chocolate in the middle.

Info and tips for chocolate raspberry lava cake

Make sure you really beat the eggs with the sugar until they get lighter in colour and have foamy bubbles on the top. This will help the lava cake get a light and fluffy texture. For and easy way to melt the chocolate and butter together use the microwave in 30 second increments. Make sure you stir after each 30 second interval, you want the chocolate to melt slowly without burning.

When baking make sure to check on the lava cakes when they are close to being done. You want the edges to be set, but the center still soft. Make sure you only let the lava cakes cool for 1-2 minutes before inverting them onto a plate. This is because they will continue cooking in the ramekin, and you won’t get that lava center if you wait to long.

Equipment

Use a Heart Shaped Ramekin for a fun Valentines day dessert!

Ingredients for chocolate raspberry lava cake

raspberry chocolate filling

• 1/3 cup fresh raspberries
• 1 tbsp sugar
• 2 tbsp heavy cream
• 1/4 cup (60g) chopped dark chocolate

lava cake

• 100g dark chocolate
• 1/4 cup unsalted butter
• 2 large eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 tbsp flour
• pinch of salt
• powdered sugar (for garnish)
• ice cream (for garnish)
• extra raspberries (for garnish)
• mint (for garnish)

Instructions

1. Start by making the raspberry chocolate filling: cook the raspberries and sugar down in a small saucepan over medium heat until soft and jammy. Stir in the heavy cream and heat until steaming (don’t boil). Remove from heat and add the chopped chocolate, stirring until glossy and smooth. Place in the fridge to firm up.
2. Next make the lava cake batter by whisking the eggs, egg yolks, and sugar together until light in colour and foamy.
3. Melt the chocolate and butter together in the microwave using 30 second increments. Stir well after each interval, we want the chocolate to melt slowly without boiling or burning.
4. Add the melted chocolate mixture to the egg mixture and gently stir together. Fold in the flour and salt.
5. Preheat oven to 425F.
6. Grease your ramekins with butter and an optional light dusting of cocoa powder. Fill up halfway with batter, add a scoop of the chilled chocolate raspberry filling to the center of each, and cover with remaining batter until the ramekins are 3/4 filled.
7. Bake in the oven for 12-14 minutes until the edges are set but the center is soft. Let cool for 1-2 minutes before inverting onto a plate.
8. Serve with ice cream, more raspberries, fresh mint, and a dusting of powdered sugar if desired and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Strawberry Cheesecake Danish Hearts
• Cranberry Cheesecake Crumb Bars
• Chocolate Caramel Oatmeal Cookies

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Chocolate Raspberry Lava Cake

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Desserts

By Kenna's Cooks – Serves: 2 cakes

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

Chocolate raspberry lava cake features a tender chocolate cake with molten raspberry flavoured chocolate in the middle.

Ingredients

• Raspberry chocolate filling
• 1/3 cup fresh raspberries
• 1 tbsp sugar
• 2 tbsp heavy cream
• 1/4 cup (60g) chopped dark chocolate
• Lava cake
• 100g dark chocolate
• 1/4 cup unsalted butter
• 2 large eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 tbsp flour
• pinch of salt
• powdered sugar (for garnish)
• ice cream (for garnish)
• extra raspberries (for garnish)
• mint (for garnish)

Instructions

1

Start by making the raspberry chocolate filling: cook the raspberries and sugar down in a small saucepan over medium heat until soft and jammy. Stir in the heavy cream and heat until steaming (don't boil). Remove from heat and add the chopped chocolate, stirring until glossy and smooth. Place in the fridge to firm up.

2

Next make the lava cake batter by whisking the eggs, egg yolks, and sugar together until light in colour and foamy.

3

Melt the chocolate and butter together in the microwave using 30 second increments. Stir well after each interval, we want the chocolate to melt slowly without boiling or burning.

4

Add the melted chocolate mixture to the egg mixture and gently stir together. Fold in the flour and salt.

5

Preheat oven to 425F.

6

Grease your ramekins with butter and an optional light dusting of cocoa powder. Fill up halfway with batter, add a scoop of the chilled chocolate raspberry filling to the center of each, and cover with remaining batter until the ramekins are 3/4 filled.

7

Bake in the oven for 12-14 minutes until the edges are set but the center is soft. Let cool for 1-2 minutes before inverting onto a plate.

8

Serve with ice cream, more raspberries, fresh mint, and a dusting of powdered sugar if desired and enjoy!