Chocolate Raspberry Lava Cakes

Name: Chocolate Raspberry Lava Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup dark chocolate chips; 1 cup powdered sugar; 2 large eggs; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I've always loved the combination of rich chocolate and fresh raspberries. Making Chocolate Raspberry Lava Cakes has become a delightful ritual for me, especially when I want to impress guests or treat myself. The ooey-gooey lava center is the star of the show, and it’s surprisingly simple to achieve. Each bite is a burst of flavor, balancing the sweetness of chocolate with a tart raspberry finish. Once you master this recipe, you'll find it hard to resist making it again and again!

Created by

Camilla Rhodes

Last updated on 2026-01-13T04:22:22.103Z

When I first discovered the technique for lava cakes, I was hooked. The idea of a decadent, molten center was tantalizing, and combining it with raspberries just seemed natural. I tried the traditional chocolate version but wanted something with a twist. After a few experiments with baking times and raspberry placements, I found the sweet spot that brings both flavors to life!

One particular tip I learned is to slightly underbake the cakes. The center should be jiggly when you take them out of the oven to ensure that luscious lava effect. Trust me, that little bit of patience pays off when you cut into them and see the chocolate flow beautifully. It's a showstopper dessert!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Decadent molten center that delivers a chocolate explosion
Perfect for special occasions or an indulgent weeknight treat

      

Mastering the Molten Center

Achieving the perfect molten center is crucial for a successful Chocolate Raspberry Lava Cake. To ensure that the lava flow is just right, it’s essential to monitor the baking time closely. If you bake them too long, the center will solidify, missing that gooey texture. Aim for a bake time of 10-12 minutes, checking for firm edges with a soft center that gently jiggles when you give the ramekin a light shake.

When the cakes are baking, it’s important to observe the visual cues: the tops may puff up slightly, and the edges will turn a deep, rich color. The internal temperature should still be slightly undercooked to maintain that molten core, so keep an eye on them as they near the 10-minute mark to prevent overbaking.

Ingredient Insights

The quality of your dark chocolate plays a pivotal role in the flavor of your lava cakes. Opt for a chocolate with at least 60% cocoa for a deep, rich taste that beautifully complements the tartness of the raspberries. Brands with noted flavor profiles will elevate your dessert significantly, creating a more complex and enjoyable experience with every bite.

Don't fret if you don't have dark chocolate chips on hand; you can substitute with semi-sweet chocolate, though the flavor will be slightly sweeter. For a dairy-free version, use vegan chocolate and plant-based butter. Keep in mind that the melted chocolate and butter mixture should be silky and glossy, ensuring a smooth batter.

Serving Suggestions and Variations

I love serving these Lava Cakes with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the indulgent experience. The creaminess of the ice cream contrasts beautifully with the warm, molten center, creating a delightful balance of temperature and texture. Fresh mint leaves can be a lovely garnish as well, both for presentation and a pop of freshness.

If you’re feeling adventurous, consider adding a splash of raspberry liqueur to the batter for an extra layer of flavor. Alternatively, you can swap raspberries for other fruits like strawberries or cherries, adjusting the sweetness as needed to balance with the chocolate. Experimenting with flavors can lead to a unique twist on this classic dessert!

Ingredients

For the Lava Cakes

1/2 cup unsalted butter
1 cup dark chocolate chips
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Prepare the oven and ramekins

Preheat your oven to 425°F (220°C) and generously grease four ramekins with butter, then dust them lightly with flour.

Melt chocolate and butter

In a microwave-safe bowl, melt the butter and dark chocolate chips together in increments of 30 seconds, stirring until smooth.

Mix the batter

In a large mixing bowl, whisk the melted chocolate mixture with powdered sugar until combined. Then incorporate the eggs, egg yolks, and vanilla, mixing well before adding flour and salt.

Add the raspberries

Gently fold in the fresh raspberries into the batter, being careful not to overmix.

Bake the cakes

Pour the batter into the prepared ramekins, filling them halfway. Bake for about 10-12 minutes, until the edges are firm, but the center is still soft.

Serve

Remove from the oven and let sit for 1 minute. Carefully run a knife around the edges, invert onto plates, and enjoy while warm!

Pro Tips

For an extra special touch, serve with a scoop of vanilla ice cream on the side or drizzle with raspberry sauce.

Baking Tips

To prevent sticking, it's crucial to grease the ramekins properly. Be generous with the butter, making sure to coat the bottom and sides well before dusting with flour. This technique creates a non-stick barrier that helps the cakes release cleanly. If you’re using porcelain ramekins, they’re especially prone to sticking if not prepared correctly, so take your time with this step.

Cooling the cakes for just one minute after removing them from the oven allows them to set slightly, making them easier to invert. If you leave them too long in the ramekins, the bottoms may stick, so timing here is vital. If you don’t have ramekins, you can try using muffin tins for mini lava cakes, adjusting the baking time as needed.

Make-Ahead Options

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover the mixing bowl tightly with plastic wrap. When you're ready to bake, pour the batter into the prepared ramekins, letting them sit at room temperature for about 20 minutes before baking—this helps ensure even baking and a gooey center.

Freezing the unbaked lava cakes is another excellent option. Place the filled ramekins in the freezer, and once they are solid, cover them with plastic wrap and then foil. They can be frozen for up to 3 months. When ready to enjoy, bake from frozen at 425°F (220°C) for about 15-18 minutes, adding a few extra minutes as needed for the center to melt perfectly.

Questions About Recipes

→ Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

→ What can I use if I don't have ramekins?

If you don't have ramekins, you can use muffin tins, adjusting the baking time slightly as needed.

→ How do I store leftover lava cakes?

Store any leftover lava cakes in the refrigerator for up to 2 days. Warm them back up in the microwave for about 15 seconds to revive the molten center.

→ Can I make the batter in advance?

Yes, you can prepare the batter a few hours in advance and refrigerate it. When ready to bake, allow it to come to room temperature before pouring it into the ramekins and baking.