Raspberry Chocolate Lava Cake

Chocolate lava cake is a dessert that has captured the hearts of many with its rich, molten center and tender exterior. This delightful creation is often served warm, allowing the decadent chocolate to flow out like a sweet river when cut into. The allure of a lava cake lies in its indulgent nature—every bite is a celebration of chocolate that evokes feelings of comfort and joy. But what if you could elevate this classic dessert to new heights? Enter the raspberry chocolate lava cake, a unique twist that introduces the bright, tart flavor of fresh raspberries, perfectly complementing the rich, velvety chocolate.

Elevate your dessert game with this Raspberry Chocolate Lava Cake recipe, where rich molten chocolate meets the tangy burst of fresh raspberries. This delightful treat features a soft, cake-like exterior with a gooey center that flows out upon cutting. Perfect for any occasion, this recipe combines high-quality ingredients to create a beautiful and indulgent dessert. Impress your friends and family with this unforgettable flavor experience—each bite harmonizes sweet and tart for pure bliss.

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Ingredients

1 cup semi-sweet chocolate chips

½ cup unsalted butter

1 cup powdered sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

½ cup all-purpose flour

½ cup fresh raspberries

½ teaspoon salt

Cocoa powder (for dusting)

Fresh mint leaves (for garnish)

Instructions

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder, shaking out the excess.

In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second increments, stirring after each, until smooth and melted.

Add the powdered sugar to the melted chocolate and mix until well combined.

Incorporate the eggs and egg yolks into the chocolate mixture, whisking until fully blended. Stir in the vanilla extract.

Gently fold in the flour and salt, mixing until just combined. Be careful not to overmix.

Distribute half of the chocolate batter among the prepared ramekins, filling each about halfway.

Place 3-4 fresh raspberries in the center of each ramekin, then cover with remaining batter, filling each ramekin about ¾ full.

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center remains soft.

Remove from the oven and let them sit for 1 minute. Carefully invert each ramekin onto a plate and let them stand for another minute before lifting off the ramekins.

Dust with powdered sugar and garnish with fresh mint leaves. Serve immediately and enjoy the chocolatey raspberry explosion!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4