Description

Decadent molten chocolate lava cakes with soft, gooey centers, dusted with powdered sugar and topped with fresh raspberries – an indulgent dessert perfect for special occasions.

Ingredients

Units Scale

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

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Instructions

Preheat oven to 425°F (220°C). Butter 4 small ramekins and place them on a baking sheet.
In a heatproof bowl over a pot of simmering water, melt the butter and chocolate together, stirring until smooth. Remove from heat.
In a separate bowl, whisk eggs, egg yolks, sugar, and salt until thickened and pale.
Slowly whisk the melted chocolate into the egg mixture.
Sift in the flour and gently fold until just combined.
Divide the batter evenly between the prepared ramekins.
Bake for 12–14 minutes, until the edges are set but the centers are still soft.
Let rest for 1 minute, then run a knife around the edges and invert onto plates.
Dust with powdered sugar and top with fresh raspberries. Serve immediately.

Notes

Do not overbake or the center will lose its molten texture.
Use high-quality chocolate for the richest flavor.
You can prepare the batter ahead and refrigerate; bring to room temperature before baking.
Serve with a scoop of vanilla ice cream for added indulgence.

Nutrition

Serving Size: 1 lava cake
Calories: 360
Sugar: 18g
Sodium: 70mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 190mg