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Raspberry Molten Chocolate Cake

Raspberry Molten Chocolate Cake

The Crispy Chef
A rich and decadent raspberry molten chocolate cake that combines bittersweet chocolate with fresh raspberries for a perfect balance of flavors. This easy-to-make dessert features a gooey chocolate center and is ideal for impressing guests or indulging in a sweet treat at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine French
Servings 4
Calories 410 kcal

Equipment

  • 4 to 8 (6-ounce) ramekins or a standard muffin tin
  • Medium saucepan
  • Large mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooking spray or butter for greasing

Ingredients
  

  • 6 ounces high-quality bittersweet chocolate
  • 1/2 cup unsalted butter
  • 2 tablespoons cocoa powder
  • 1 cup fresh raspberries
  • 1 teaspoon raspberry extract
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Prepare the Ramekins: Grease the ramekins with butter and dust with cocoa powder.
  • Melt the Chocolate: In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth.
  • Mix the Batter: Whisk together eggs, egg yolks, and sugar until light and fluffy. Stir in vanilla extract and raspberry extract.
  • Combine Ingredients: Slowly fold in the melted chocolate mixture, followed by the flour and salt, mixing until just combined.
  • Add Raspberries: Gently fold in fresh raspberries to evenly distribute throughout the batter.
  • Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
  • Bake: Preheat oven to 425°F (218°C) and bake for 10-12 minutes until the edges are set but the center is soft.
  • Cool and Serve: Let cakes cool for 1-2 minutes before gently running a knife around the edges and inverting onto plates.
  • Garnish: Serve with powdered sugar, vanilla ice cream, or raspberry coulis.

Notes

For a stronger raspberry flavor, increase the raspberry extract to 1.5 teaspoons.
Cakes can be stored in the refrigerator for up to 3 days and reheated in the microwave for 15-20 seconds.
To make ahead, prepare the batter and store it in ramekins in the fridge for up to 24 hours before baking.

Nutrition

Serving: 200gCalories: 410kcalCarbohydrates: 42gProtein: 6gFat: 25gCholesterol: 140mgSodium: 90mgPotassium: 250mgFiber: 4gSugar: 30g
Keyword Chocolate Lava Cake, Easy Chocolate Cake, Individual Cakes, Molten Cake, Raspberry Dessert
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