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Dessert lovers, rejoice! If you’re on the hunt for a show-stopping dessert that combines elegance and indulgence, you’ve stumbled upon the right recipe. Indulgent Dark Chocolate Raspberry Lava Cakes are the perfect blend of rich, velvety chocolate and the vibrant tartness of fresh raspberries. Imagine cutting into a warm cake to reveal a gooey, molten center that flows out like a river of chocolate—a blissful combination that is sure to delight your senses.

Dark Chocolate Raspberry Lava Cakes – Extra Decadent!

Satisfy your sweet tooth with these indulgent Dark Chocolate Raspberry Lava Cakes! Perfect for special occasions or a delightful evening treat, these mini desserts feature a rich chocolate exterior that hides a gooey molten center bursting with flavor. Made with high-quality dark chocolate and fresh raspberries, they are easy to whip up and sure to impress your guests. Plus, learn how to create a silky raspberry sauce for an extra touch of elegance. Enjoy the decadence of these lava cakes that are both visually stunning and deliciously satisfying!
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Ingredients
  

For the Lava Cake:

1 cup (170g) dark chocolate (70% cocoa or higher), chopped

1/2 cup (115g) unsalted butter, cubed

1 cup (120g) powdered sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup (65g) all-purpose flour

Pinch of salt

For the Raspberry Sauce:

1 cup (150g) fresh raspberries

1 tablespoon granulated sugar

1 tablespoon lemon juice

For Serving:

Fresh raspberries

Whipped cream or vanilla ice cream

Cocoa powder (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz) with butter and dust with cocoa powder to ensure the cakes release easily after baking.

    Make the Dark Chocolate Mixture: In a heatproof bowl, combine the chopped dark chocolate and cubed butter. Melt together over a pot of simmering water (double boiler method) until smooth and glossy, stirring occasionally. Remove from heat and allow to cool slightly.

      Mix the Batter: In a separate bowl, whisk together the powdered sugar, whole eggs, egg yolks, and vanilla extract until combined. Gradually fold the chocolate mixture into the eggs until well blended.

        Add Dry Ingredients: Gently fold in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix.

          Prepare the Raspberry Sauce: In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook for about 5 minutes, stirring gently, until raspberries have broken down and the sauce has thickened slightly. Remove from heat and strain through a fine-mesh sieve to remove seeds, if desired. Set aside.

            Fill the Ramekins: Pour about 1/4 of the batter into each prepared ramekin. Spoon 1 tablespoon of the raspberry sauce into the center of each, then cover with the remaining batter (about 1/4 cup) until each ramekin is about 3/4 full.

              Bake the Lava Cakes: Place the filled ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still slightly soft.

                Cool and Serve: Let the cakes sit for 1 minute after taking them out of the oven. Then, carefully invert each ramekin onto a plate. They should slide out easily.

                  Drizzle & Garnish: Spoon additional raspberry sauce around the cakes, top with fresh raspberries, and add a dollop of whipped cream or a scoop of vanilla ice cream. Dust with cocoa powder before serving for that extra touch!

                    Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings