Raspberry Chocolate Lava Cakes 1

Raspberry Chocolate Lava Cakes

Just. YUM! The cake crust is actually just a shell for the chocolate dream that is the liquid chocolate and raspberry filling.

AuthorCarley KnutsenDifficultyBeginner

Cake
 1 ⅓ cups Dark Chocolate
 ¾ cup Butter
 1 ½ cups Sugar
 3 Eggs
 1 Egg Yolk
 1 tsp Vanilla
 ¾ cup Flour
 ¼ tsp Salt
Filling
  cup Dark Chocolate
 2 tbsp Heavy Cream
 ¾ cup Fresh Raspberries (about 18 berries)
 2 tsp Sugar

Cake
1

Melt chocolate and butter together in the microwave until smooth. In a separate bowl, beat sugar, eggs, and egg yolk for 2 minutes, until well combined. The batter should be thick and pale in color. Add vanilla and beat in the chocolate butter mixture. Add flour and salt until just combined. Again, batter will be thick.

Filling
2

Combine and crush with a fork. In a muffin tin, spoon roughly 1/3 c into the muffin well and spoon the batter up the sides. Dollop a teaspoon of lava mixture into the well. Add a teaspoon of raspberry mixture on top of the lava mixture. Cover the top with batter.

Bake and Serve
3

Bake at 350 degrees for 19-21 minutes. The center of the cakes should no longer move. Let sit on wire rack for 5 minutes then run a thin knife around the edge of the lava cake to loosen. Holding a cookie sheet over the top, invert the muffin tin so the lava cakes are sitting on top of the cookie sheet. Serve warm. Garnish with extra fresh raspberries and vanilla ice cream.

Ingredients

Cake
 1 ⅓ cups Dark Chocolate
 ¾ cup Butter
 1 ½ cups Sugar
 3 Eggs
 1 Egg Yolk
 1 tsp Vanilla
 ¾ cup Flour
 ¼ tsp Salt
Filling
  cup Dark Chocolate
 2 tbsp Heavy Cream
 ¾ cup Fresh Raspberries (about 18 berries)
 2 tsp Sugar

Directions

Cake
1

Melt chocolate and butter together in the microwave until smooth. In a separate bowl, beat sugar, eggs, and egg yolk for 2 minutes, until well combined. The batter should be thick and pale in color. Add vanilla and beat in the chocolate butter mixture. Add flour and salt until just combined. Again, batter will be thick.

Filling
2

Combine and crush with a fork. In a muffin tin, spoon roughly 1/3 c into the muffin well and spoon the batter up the sides. Dollop a teaspoon of lava mixture into the well. Add a teaspoon of raspberry mixture on top of the lava mixture. Cover the top with batter.

Bake and Serve
3

Bake at 350 degrees for 19-21 minutes. The center of the cakes should no longer move. Let sit on wire rack for 5 minutes then run a thin knife around the edge of the lava cake to loosen. Holding a cookie sheet over the top, invert the muffin tin so the lava cakes are sitting on top of the cookie sheet. Serve warm. Garnish with extra fresh raspberries and vanilla ice cream.

Raspberry Chocolate Lava Cakes

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