A warm, gooey-centered chocolate lava cake dusted with powdered sugar and topped with fresh raspberries – this indulgent dessert is rich, elegant, and utterly irresistible. With its molten core and contrasting tart fruit topping, it’s a perfect finale to any special meal.

Why You’ll Love This Recipe

This lava cake offers the ultimate combination of textures and flavors: a tender cake exterior, a decadent molten chocolate center, and a refreshing raspberry garnish. It’s surprisingly easy to make at home yet sophisticated enough for dinner parties, date nights, or celebrations. With minimal ingredients and a quick baking time, this recipe delivers a luxurious treat with very little fuss.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup unsalted butter (plus more for greasing)
4 oz bittersweet or semisweet chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar, for dusting
Fresh raspberries, for garnish

directions

Preheat oven to 425°F (220°C). Butter 4 small ramekins and place them on a baking sheet.
In a heatproof bowl set over a pot of simmering water, melt the butter and chocolate, stirring until smooth. Remove from heat.
In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
Slowly pour the melted chocolate into the egg mixture while whisking continuously.
Sift the flour over the batter and gently fold in until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12–14 minutes, until the edges are set but the centers remain soft.
Let the cakes rest for 1 minute. Run a knife around the edges and carefully invert each ramekin onto a serving plate.
Dust with powdered sugar and garnish with fresh raspberries. Serve immediately while warm.

Servings and timing

This recipe yields 4 individual lava cakes.
Prep time: 15 minutes
Cook time: 12–14 minutes
Total time: 30 minutes

Variations

Chocolate-orange: Add 1 teaspoon of orange zest or a splash of orange liqueur to the batter.
Spiced version: Mix in a pinch of cinnamon or cayenne pepper for a subtle warming spice.
Peanut butter core: Drop a teaspoon of peanut butter in the center of each ramekin before baking.
Salted caramel twist: Add a small spoonful of caramel sauce in the center for a sweet-salty surprise.
Espresso infusion: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.

storage/reheating

Molten lava cakes are best enjoyed fresh, but you can prepare the batter ahead of time and refrigerate the filled ramekins for up to 24 hours before baking. Add 1–2 minutes to the baking time when starting from cold. Leftover baked cakes can be refrigerated and gently reheated in the microwave for about 20–30 seconds, though the center may no longer be molten.

FAQs

Can I make these ahead of time?

Yes, you can prepare the batter and fill the ramekins in advance. Store them covered in the refrigerator and bake just before serving.

Can I use milk chocolate instead?

You can, but the result will be sweeter and less intense. Bittersweet or semisweet chocolate is ideal for balance.

Do I need to use ramekins?

Ramekins work best for shaping and inverting the cakes. In a pinch, you can use a muffin tin, but unmolding may be more difficult.

Can these be made gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Why did my cakes turn out dry?

They were likely overbaked. Bake until the edges are set but the center still jiggles slightly.

How do I know when they’re done?

The top should be set, but a gentle press in the center should still feel soft.

Can I freeze the batter?

Yes, you can freeze the batter in ramekins and bake directly from frozen. Add 3–4 minutes to the baking time.

Can I use a hand mixer to make the batter?

Yes, a hand mixer helps aerate the eggs and sugar, resulting in a lighter texture.

What can I serve with these besides raspberries?

Vanilla ice cream, whipped cream, or a drizzle of raspberry coulis pairs beautifully.

How do I prevent sticking?

Grease the ramekins thoroughly with butter and, if desired, dust with cocoa powder for easier release.

Conclusion

Molten Chocolate Lava Cake with Raspberries is an elegant, crowd-pleasing dessert that brings a restaurant-quality experience to your own kitchen. With a rich, gooey center and a touch of tart berry freshness, it’s the perfect way to end any meal on a memorable note. Simple to prepare and stunning to serve, this dessert will quickly become a favorite go-to for special occasions.