Chocolate Raspberry Lava Cake
Recipe type: Dessert
  • ½ cup granulated sugar
  • 6 tbsp unsalted butter room temperature
  • 4 large eggs
  • ½ cup all-purpose flour (spooned and leveled)
  • Pinch of salt
  • 11 ounces semisweet chocolate, melted (2½ cups chopped)
  • 18 raspberries and 12 more for topping.
  • Confectioners' sugar, for serving
  1. Preheat oven to 400 degrees.
  2. Just for fun, line 12 cup standard muffin cups with paper liners.
  3. 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.
  4. With mixer on low, beat in flour and salt.
  5. Beat in chocolate until just combined.
  6. Divide half the batter among cups, add two raspberries to each, and top with remaining batter.
  7. Bake until tops are just set and no longer shiny, 10 to 11 minutes.
  8. Let cool in pan on a wire rack, 10 minutes.
  9. Remove from pans, dust with confectioners' sugar, and top with a fresh raspberry.
  10. Serve with ice cream (optional).
Recipe by Premeditated Leftovers™ at