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Easy Raspberry Chocolate Lava Cakes for Two

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Rich, molten chocolate lava cakes with tart raspberries, ready in under 30 minutes. Perfect for a romantic date night or a quick, impressive dessert.

Ingredients

Scale
  • 4 ounces (113g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (113g or 1 stick) unsalted butter, cut into small cubes
  • 2 large eggs, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/2 cup (about 60g) fresh or frozen raspberries (if frozen, do not thaw)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Fresh raspberries and mint leaves, for garnish (optional)
  • Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a baking sheet on the middle rack.
  2. Grease the inside of each ramekin generously with butter, then dust with cocoa powder or flour. Tap out the excess.
  3. In a medium microwave-safe bowl, combine the chopped chocolate and cubed butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler. Set aside to cool slightly.
  4. In a separate bowl, whisk the eggs and granulated sugar together until thick, pale, and doubled in volume (about 2-3 minutes with a whisk or 1 minute with an electric mixer). The batter should fall in a thick ribbon that holds its shape for a moment.
  5. Pour the slightly cooled chocolate mixture into the egg mixture. Add the vanilla extract and a pinch of salt. Fold gently with a spatula until just combined. Do not overmix.
  6. Sift the flour over the batter and fold it in with a few gentle strokes. A few streaks of flour are okay.
  7. Gently fold in the raspberries. Try not to crush them. If using frozen raspberries, add them straight from the freezer.
  8. Spoon the batter evenly into the prepared ramekins. Each ramekin should be about 3/4 full. Place the ramekins on the baking sheet.
  9. Bake for exactly 12-14 minutes. The edges should be firm and set, but the center should jiggle slightly when you gently shake the ramekin.
  10. Let the cakes cool in the ramekins for 1 minute. Then, run a thin knife around the edge to loosen them. Place a plate upside down over each ramekin, flip it over, and lift the ramekin away. Dust with powdered sugar, top with fresh raspberries and a mint leaf, and serve immediately with a scoop of vanilla ice cream.

Notes

Do not overbake. The center should jiggle when you pull them out. For a more molten center, bake for 12 minutes; for a firmer cake, bake for 14 minutes. You can prepare the batter up to 24 hours in advance and refrigerate; add 2-3 minutes to the baking time.

Nutrition

Keywords: raspberry chocolate lava cakes, easy lava cake recipe, chocolate lava cake for two, molten chocolate cake, quick dessert

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