Chocolate Raspberry Lava Cake
This giant lava cake is the way to my heart. Beautiful molten, runny chocolate in the center and beautifully baked edges. This is such a divine recipe, and these are the reasons why we like it so much:
- intensely chocolatey dessert, that's not overly sweet
- the raspberries stay firm while baking and add character, some acidity, and fruitiness
- vanilla ice cream and whipped cream are lovely additions to the dessert
- perfect dessert for all seasons
- easy enough for beginner bakers
- serve it for holidays, special occasions, or weekend sweet treat for the whole family
We have two fantastic Lava Cake recipes on the blog. This Foolproof Chocolate Lava Cake is our favorite to make in ramekins, and this Molten Chocolate Lava Cake is just as good.
Essential ingredients
These are essential ingredients for this Giant Molten Chocolate Raspberry Lava Cake.
Chocolate - use high-quality dark chocolate with 50% - 70% cacao.
Sugar - you can't make this dessert without sugar. Use white sugar; we don't recommend anything else.
Flour - use cake flour or all-purpose flour.
Cacao - unsweetened cacao powder is the way to go.
Raspberries - use fresh raspberries; we don't recommend using frozen ones.
What to serve with Giant Molten Chocolate Raspberry Lava Cake
You can easily serve this Giant Molten Chocolate Raspberry Lava Cake as it is, but we love adding a generous scoop of vanilla ice cream on top, as it creates a beautiful balance. We love adding the following:
- whipped cream
- icing sugar
- sour cream
- fresh raspberries
Storing
We don't recommend making this dessert ahead of time, as it's best to immediately serve it warm and fresh. If you have any leftovers, store them in an airtight container and keep them in the fridge for up to 2 days. Before serving, reheat in an oven or microwave. Feel free to serve it cold too.
How to make Giant Molten Chocolate Raspberry Lava Cake (video)
Check this quick video to master this Giant Molten Chocolate Raspberry Lava Cake recipe at home.
Try these delicious chocolate recipes next
- One-bowl Chocolate Cake with Raspberries
- Double Chocolate Swiss Roll
- Chocolate Crunch Bars
- Jaffa Cake
- Blackberry Nutella Cake
- Easy Chocolate Souffle
- Chocolate Cake with Blackberries
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 200 °C / 390 °F (fan-assisted oven to 180 °C / 350 °F). Grease a 20 cm x 30 cm (8-inch x 12-inch) deep baking dish with butter and lightly dust with flour. Discard any excess flour.
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butter and chocolate
Add butter to a pan and place over medium heat. When the butter melts, remove it from the heat and add 200g (7 ounces) of chopped chocolate. Stir and bring to room temperature by setting aside.
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molten lava cake batter
Add eggs and sugar to a bowl. Using an electric mixer, beat the eggs with the sugar until they triple in size, for about 5 minutes. Sift flour and cacao into the egg mixture and stir well using a spatula. Stir in the cool chocolate mixture.
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bake
Pour the prepared batter into the deep baking dish. Arrange raspberries on top and sprinkle with the rest of the chopped chocolate. Place in the preheated oven. Bake for 20 - 25 minutes at 200 °C / 390 °F (fan-assisted oven at 180 °C / 350 °F). The less time we bake, the more runny the interior will be. The edges must be firm and baked, and the center of the cake slightly jiggly and soft. We baked our cake for 22 minutes.
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serve
Serve the Giant Molten Chocolate Raspberry Lava Cake as soon as possible while it is still warm. Divide between six plates and optionally serve with fresh raspberries, a scoop of vanilla ice cream, or whipped cream.
