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.
Combine the dark and milk chocolates, and then chop them with a big knife.
Afterward, dice the butter.
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.
Prepare the ramekins by greasing them with butter, and then sprinkle with flour. Shake off the excess flour, and set aside.
Into the bowl of the melted chocolate, add 1/3 cup of sugar, and mix well.
Next, add the eggs one at a time.
Add the flour, and mix until well combined.
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.
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.
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.
Nothing beats the combined flavors of dark chocolate and raspberries. This simple, step-by-step recipe will make making these lava cakes a breeze.
Prep time: 20 minutes | Bake time: 15 minutes | Total time: 35 minutes
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