Chocolate Raspberry Lava Cake

Do you want to serve a decadent chocolate dessert at your next dinner party, but don’t want to do tons of work? This Chocolate Raspberry Lava Cake recipe is the perfect solution. It is simple to make, yet delicious and elegant!

Lava cakes are often baked in a custard cup or ramekin. This recipe serves 12 and can be baked in cupcake tins if you wish.

Chocolate Raspberry Lava Cake

Ingredients:

• 1/2 cup granulated sugar
• 6 tbsp unsalted butter room temperature
• 4 large eggs
• 1/2 cup all-purpose flour (spooned and leveled)
• Pinch of salt
• 11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
• 18 raspberries and 12 more for topping.
• Confectioners’ sugar, for serving
• chocolate syrup for plating if desired

Directions:

1. Preheat oven to 400 degrees. Line a standard cupcake tin with paper liners.
2. In a stand mixer, beat together butter and sugar on medium high until light and fluffy. Then, add eggs one at a time, beating well after each addition.
3. With mixer on low, beat in flour and salt.
4. Beat in chocolate until just combined.
5. Divide half the batter among cups, add two raspberries to each, and top with remaining batter.
6. Bake until tops are just set and no longer shiny, 10 to 11 minutes.
7. Let cool in pan on a wire rack, 10 minutes.
8. Remove from pans, dust with confectioners’ sugar, and top with a fresh raspberry.
9. Serve with ice cream (optional).

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Chocolate Raspberry Lava Cake

Course Dessert

Author Alea

Ingredients

• ▢ 1/2 cup granulated sugar
• ▢ 6 tbsp unsalted butter room temperature
• ▢ 4 large eggs
• ▢ 1/2 cup all-purpose flour spooned and leveled
• ▢ Pinch of salt
• ▢ 11 ounces semisweet chocolate melted (2 1/2 cups chopped)
• ▢ 18 raspberries and 12 more for topping.
• ▢ Confectioners' sugar for serving

Instructions

• Preheat oven to 400 degrees.
• Just for fun, line 12 cup standard muffin cups with paper liners.
• In a stand mixer, beat together butter and sugar on medium high until light and fluffy, then, add eggs, one at a time, beating well after each addition.
• With mixer on low, beat in flour and salt.
• Beat in chocolate until just combined.
• Divide half the batter among cups, add two raspberries to each, and top with remaining batter.
• Bake until tops are just set and no longer shiny, 10 to 11 minutes.
• Let cool in pan on a wire rack, 10 minutes.
• Remove from pans, dust with confectioners' sugar, and top with a fresh raspberry.
• Serve with ice cream (optional).

More Chocolate Desserts:

S’more Chocolate Chip Cookie

Chocolate Raspberry Bark Recipe

Mexican Chocolate Drop Cookies

Easy Triple Chocolate Cake

Double Chocolate Chip Cookies