Chocolate Raspberry Lava Cakes

Name: Chocolate Raspberry Lava Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 oz dark chocolate, chopped; ½ cup unsalted butter; 1 cup powdered sugar; 2 large eggs; 2 large egg yolks; ½ cup all-purpose flour; ½ cup fresh raspberries; Powdered sugar for dusting; Fresh raspberries, for serving; Vanilla ice cream, optional

Highlighted under: Oven Kitchen

I love indulging in desserts that feel like a special treat, and these Chocolate Raspberry Lava Cakes are my go-to when I want something decadent yet surprisingly simple to make. The combination of rich chocolate and tart raspberry creates an explosion of flavors that is truly irresistible. Each bite reveals a gooey center that melts in your mouth, making it an unforgettable experience. Trust me, you won’t be able to eat just one!

Created by

Maribel Hawthorne

Last updated on 2026-01-05T18:33:34.274Z

When I first made these Chocolate Raspberry Lava Cakes, I was amazed at how easy they were to put together. The secret to the perfect lava effect lies in the timing; you only need to bake them for about 10 minutes. Overbaking will turn your molten center into solid chocolate, and nobody wants that! So keep an eye on them while they’re in the oven.

In my experience, using high-quality chocolate really elevates the flavors in this dessert. I’ve tried both semi-sweet and dark chocolate, and while both work well, dark chocolate adds a rich dimension that complements the tangy raspberries beautifully. Serve them warm for the best experience!

Why You Will Love This Recipe
Decadent gooey chocolate center with a fruity raspberry twist
Perfectly portioned for sharing or indulging solo
Quick to prepare, making it an ideal dessert for unexpected guests

Perfecting the Chocolate Lava Center

The star of these lava cakes is the molten chocolate center, achieved by careful baking. It’s crucial to bake them just until the edges are set—typically around 10-12 minutes. Keep an eye on the cakes; they should have firm outer edges, while the center remains soft and slightly jiggly. If you overbake, you'll lose that delicious gooeyness, so consider removing them from the oven right at the 10-minute mark and testing for doneness.

For the chocolate to be truly luscious, using high-quality dark chocolate is a must. The chocolate's cocoa content should be at least 60% for a rich, bitter-sweet flavor that balances beautifully with the tartness of raspberries. If you don't have dark chocolate on hand, semi-sweet chocolate can be used as a substitute, but it will yield a sweeter lava cake that's less complex in flavor.

Incorporating Fresh Raspberries

One of the best parts about these lava cakes is the bursts of fresh raspberry flavor in every bite. When folding in the raspberries, be gentle to avoid crushing them too much; you want some whole berries in the batter to create those delightful pockets of tartness. If fresh raspberries are not available, you can opt for frozen ones, but remember to thaw them first and gently pat them dry to prevent excess moisture that can affect the batter.

It’s also possible to experiment with other fruits like raspberries or strawberries, but adjustments may be needed in the sugar content, especially if substituting with sweeter fruits. Just keep in mind that the tartness of raspberries complements the sweetness of chocolate perfectly, which is part of why this combination is so beloved.

Ingredients

For the Lava Cakes

4 oz dark chocolate, chopped
½ cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
½ cup all-purpose flour
½ cup fresh raspberries

For the Garnish

Powdered sugar for dusting
Fresh raspberries, for serving
Vanilla ice cream, optional

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.

Melt Chocolate and Butter

In a microwave-safe bowl, combine the chopped chocolate and butter. Heat in 30-second intervals until melted and smooth, stirring in between.

Mix Ingredients

Stir the powdered sugar into the melted chocolate mixture. Add the eggs and egg yolks, whisking until fully combined. Carefully fold in the flour.

Add Raspberries

Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling them about ¾ full.

Bake

Bake in the preheated oven for 10-12 minutes, until the edges are firm but the centers look soft.

Serve

Let the cakes cool for 1 minute before inverting onto plates. Dust with powdered sugar and serve with fresh raspberries and ice cream if desired.

Pro Tips

For an extra burst of raspberry flavor, consider swirling some raspberry puree into the cake batter before baking.

Make-Ahead and Storage Tips

These lava cakes can be prepared ahead of time, making them a great option for entertaining. You can mix the batter and pour it into the ramekins, then cover and refrigerate them for up to 24 hours. When you're ready to bake them, simply add a couple of extra minutes to the baking time to ensure they're thoroughly cooked through.

If you want to store leftover lava cakes, allow them to cool completely, then cover and refrigerate. They can last for up to three days, but reheating them requires careful attention to maintain the gooey center. I recommend reheating in the microwave for about 15-20 seconds—just long enough to warm the cake without cooking the center further.

Serving Suggestions

For a truly indulgent experience, serve the lava cakes warm with a scoop of vanilla ice cream on the side. The cold ice cream contrasts beautifully with the hot, gooey chocolate center, enhancing every delicious bite. Additionally, consider drizzling a raspberry coulis over the cakes for an extra hit of flavor and a pop of color on the plate.

Don’t hesitate to get creative with garnishes! A sprinkle of sea salt can enhance the chocolate flavor, or a few mint leaves can add a refreshing touch. Presentation can make a big difference, so dusting the cakes with powdered sugar just before serving can elevate the visual appeal and impress your guests.

Questions About Recipes

→ Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead of time and refrigerate it. Just be sure to bring it to room temperature before baking.

→ What should I serve with lava cakes?

A scoop of vanilla ice cream or a dollop of whipped cream complements the richness of the lava cakes beautifully.

→ Can I use frozen raspberries instead of fresh?

Absolutely! Just be aware that frozen raspberries might make the batter slightly more watery, so you may want to reduce the amount used.

→ How do I store leftover lava cakes?

Store any leftover lava cakes in an airtight container in the fridge for up to two days, and reheat them briefly in the oven before serving.