Chocolate Raspberry Lava Cakes

Name: Chocolate Raspberry Lava Cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1/2 cup (115g) unsalted butter; 1 cup (170g) bittersweet chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/2 cup (100g) granulated sugar; 1 teaspoon vanilla extract; 1/4 cup (30g) all-purpose flour; 1/2 cup (75g) fresh raspberries; Butter and flour for greasing ramekins

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Raspberry Lava Cakes because they are the perfect combination of indulgence and elegance. Each time I bake them, the anticipation of cutting into the soft cake and watching the molten chocolate flow out is exhilarating. With the tartness of fresh raspberries balancing the rich chocolate, it’s a dessert that never fails to impress. Plus, the best part is how quick and easy they are to whip up, making them an ideal treat for both special occasions and everyday pleasures.

Created by

Marley Quinn

Last updated on 2026-01-12T01:34:12.428Z

When I first stumbled upon the concept of lava cakes, I was both intrigued and intimidated. The idea of creating something with a gooey center seemed like a challenge. But after a few attempts, I learned the key is to not overbake them, so the centers remain soft. I often add a hint of vanilla to enhance the chocolate flavor.

During one of my baking sessions, I decided to combine my love for chocolate with fresh raspberries I had on hand. The resulting lava cakes were a delightful explosion of flavors, and the brightness of the berries created the perfect contrast to the rich chocolate. They’ve quickly become a favorite in my household!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with tart raspberry notes
Decadent molten center that surprises with each bite
Quick to prepare, making them perfect for any occasion

      

The Importance of Timing

Timing is crucial when baking Chocolate Raspberry Lava Cakes. You want to ensure that the edges of the cakes are set while the centers remain gooey and molten. Taking them out of the oven at around 12 minutes ensures that the cakes hold their shape without overcooking. If you're unsure, a visual cue to look for is a slight puffiness around the edges with a slight jiggle in the center. Trust your intuition — sometimes slightly underbaking is better than risking a dry cake.

If you're looking to bake several batches, keep in mind that increasing your yield might require adjustments to your oven's positioning. Even though you're adding more ramekins, don’t crowd the oven, as this could lead to uneven baking. Instead, consider baking in two separate batches if you have a smaller oven.

Ingredient Insights

The combination of bittersweet chocolate and fresh raspberries creates a harmonious balance of flavors. Bittersweet chocolate contributes depth to the dessert, while raspberries bring a tartness that cuts through the richness. If you don't have bittersweet chocolate on hand, semi-sweet chocolate can be used as a substitute, but it may alter the flavor profile slightly, making it more sweet than complex.

Ramekins are the traditional choice for lava cakes, but if you don’t have them, custard cups or any oven-safe dish will do. Just make sure to adjust the baking time based on the size of your containers, as smaller ones may require less time in the oven.

Serving Suggestions and Variations

While these lava cakes are delightful on their own, serving them with a scoop of vanilla ice cream elevates the dessert to another level. The ice cream's creaminess perfectly complements the warm, molten center. You could also consider adding a dusting of powdered sugar or a sprig of mint for a touch of elegance.

For a twist on the classic recipe, you might try incorporating other berries or even a layer of caramel sauce in the center. Adjusting the fruit balance or using chocolate chips alongside the raspberries can result in exciting flavor combinations that give the dish a fresh spin each time you make it.

Ingredients

Gather these ingredients to create the perfect Chocolate Raspberry Lava Cakes:

Ingredients

1/2 cup (115g) unsalted butter
1 cup (170g) bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/4 cup (30g) all-purpose flour
1/2 cup (75g) fresh raspberries
Butter and flour for greasing ramekins

Make sure to have all your ingredients measured out before you begin for seamless preparation!

Instructions

Follow these simple steps to create your Chocolate Raspberry Lava Cakes:

Preheat the Oven

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with flour to prevent sticking.

Melt Chocolate and Butter

In a microwave-safe bowl, melt the unsalted butter and chopped bittersweet chocolate together in short bursts, stirring until smooth.

Mix Wet Ingredients

In another bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until combined and slightly frothy.

Combine All Ingredients

Slowly add the melted chocolate mixture to the egg mixture, whisking constantly. Then gently fold in the flour until just combined. Lastly, carefully fold in the raspberries.

Bake the Lava Cakes

Divide the batter evenly among the prepared ramekins and place them on a baking tray. Bake in the preheated oven for 12 minutes or until the edges are firm but the centers are soft.

Serve and Enjoy

Let the cakes cool for 1 minute before inverting them onto plates. Serve warm, preferably with a scoop of vanilla ice cream.

For the best experience, serve these lava cakes immediately after baking while the center is still molten!

Pro Tips

Serve with a dusting of powdered sugar or a drizzle of raspberry sauce for an extra touch of elegance.

Storage Tips

If you're fortunate enough to have leftovers, store the cooled cakes in an airtight container in the fridge for up to two days. They can be reheated in a microwave for about 30 seconds to 1 minute, but keep a close eye to prevent the centers from becoming too hot and losing their lava effect. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

Freezing is also an option if you want to make them ahead of time. Before baking, wrap individual ramekins tightly in plastic wrap and then in foil. They can be frozen for up to a month. When ready to bake, there's no need to thaw; just add a couple of extra minutes to the baking time.

Troubleshooting Common Issues

A common issue with lava cakes is overbaking, which results in a dry center instead of a gooey one. To avoid this, start with the recommended time and check for doneness. If you cut into a cake and find it is solid instead of molten, try reducing the baking time next time or using a different oven rack to ensure better heat circulation.

If your cakes don’t release easily from the ramekins, ensure they are well-greased and floured beforehand. If they still stick, running a knife around the edges before inverting them can help release any stuck bits.

Questions About Recipes

→ Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just make sure to bring it to room temperature before baking.

→ What can I substitute for raspberries?

You can use other berries like strawberries, blackberries, or even cherries. Just ensure they are ripe and flavorful.

→ How do I know when they’re done?

The edges should be set, but the center should still be jiggly. If you overbake them, the lava effect will be less pronounced.

→ Can I freeze the lava cakes?

Yes, once baked, allow them to cool completely, then freeze them. Reheat in the oven to serve — the lava effect will still hold!