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How to make chocolate lava cake oozing with raspberry sauce

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

This molten chocolate cake with raspberry sauce is easier to make than you'd think

The best thing about molten cakes is the hot chocolate liquid seeping out as soon as you slice it. When it's topped with raspberry-mint sauce, you can't go wrong with this dessert.

Be it lava or molten cake, we get the same hot chocolate cake straight from the oven, with a dense liquid center that flows out like lava as soon as we slice through it. It is my favorite chocolate cake.

With this recipe, I combined the flavors of chocolate and raspberries with a hint of fresh mint. If you are a dark chocolate and berry lover, then follow me through this step-by-step recipe to make your next dessert. You will find it is actually very simple to make. You can prepare the batter and leave it in the ramekins (refrigerated and covered), then bake them when ready to serve.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Combine the dark and milk chocolates, and then chop them with a big knife.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Afterward, dice the butter.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Combine the chocolate and butter in a bain-marie, water bath or double boiler, and mix well until completely melted. Transfer the mixture to a large bowl.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Prepare the ramekins by greasing them with butter, and then sprinkle with flour. Shake off the excess flour, and set aside.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Into the bowl of the melted chocolate, add 1/3 cup of sugar, and mix well.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Next, add the eggs one at a time.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Add the flour, and mix until well combined.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Transfer the batter to the individual ramekins. Bake in an oven heated to 400 degrees F for 12 to 15 minutes. The baking time depends on your oven. Remember to touch the tops before inverting the cakes. They should be firm with slightly soft centers.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

While baking the cakes, prepare the raspberry-mint sauce. Over low-medium heat, combine the raspberries, water and remaining sugar. Lightly mash the raspberries, then cook until the sauce thickens. Add the chopped mint.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Run a knife around the edges of the ramekins, and then turn the cakes upside down onto the serving plates. Top with the raspberry mint sauce. Serve while hot.

This molten chocolate cake with raspberry sauce is easier to make than you'd think

Dark chocolate molten cake with raspberry-mint sauce recipe

Nothing beats the combined flavors of dark chocolate and raspberries. This simple, step-by-step recipe will make making these lava cakes a breeze.

Yields 4

Prep time: 20 minutes | Bake time: 15 minutes | Total time: 35 minutes

Ingredients:

  • 4 ounces dark chocolate, coarsely chopped
  • 1 ounce milk chocolate, coarsely chopped
  • 5.5 ounces butter, diced, plus more for greasing the ramekins
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 3 eggs
  • 2 ounces flour, plus more for sprinkling in the ramekins
  • 9 ounces raspberries, plus more for garnish
  • 1/4 cup water
  • 3 fresh mint leaves, finely chopped, plus more for garnish

Directions:

  1. Heat the oven to 400 degrees F.
  2. Over medium heat, in a bain-marie or water bath, melt the chocolate and butter together. Transfer the chocolate mixture to a large bowl, and let it cool down.
  3. While waiting for the chocolate to cool, grease the ramekins with butter, and then sprinkle them with flour. Shake off the excess, and set them aside.
  4. To the bowl, add the 1/3 cup of sugar, and mix well.
  5. Add the eggs one by one, and then the flour. Set aside.
  6. Transfer the chocolate batter to the ramekins, and place all of them on a baking pan. You can also make these cakes in advance by preparing everything until this point. Cover the ramekins, refrigerate, and then pop them into the oven when ready to serve.
  7. Bake for 12 to 15 minutes. Baking time differs depending on your oven. To check, touch the top part of the molten cake. It should be firm but slightly soft at the center.
  8. In a small saucepan over medium-low heat, combine the raspberries, water and remaining 2 tablespoons of sugar. Add the mint leaves. Lightly mash the raspberries while mixing.
  9. Run a knife along the sides of the cakes to loosen them from the ramekins, and then invert them onto serving plates. Top with the raspberry-mint sauce, and garnish with whole raspberries and mint.

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