Description
A rich and decadent chocolate lava cake with a gooey center.
Ingredients
Scale
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 teaspoon vanilla extract
- 6 fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Prep your ramekins or muffin tin: Preheat your oven to 425°F (220°C). Grease 6 small ramekins or a muffin tin with butter, then dust lightly with cocoa powder. This helps prevent sticking and adds a rich flavor layer to the outside of the cupcakes.
- Melt the chocolate and butter: In a heatproof bowl, combine chopped chocolate and butter. Gently melt them over a saucepan of simmering water (double boiler style) or in the microwave using short bursts, stirring until smooth and glossy. Let it cool slightly.
- Whisk the eggs, yolks, and sugar: In a mixing bowl, whisk the eggs, egg yolks, sugar, salt, and vanilla extract until the mixture is pale and slightly thickened. This gives the cakes their structure and soft texture.
- Combine and fold in flour: Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously. Once combined, gently fold in the flour just until no streaks remain.
- Fill and add raspberry centers: Divide the batter evenly among your prepared ramekins. Gently press one fresh raspberry into the center of each cupcake. The raspberry will melt slightly in the oven, creating that delicious contrast with the warm chocolate.
- Bake and serve warm: Bake for 11–13 minutes, just until the edges are set and the centers are still slightly jiggly. Let the cupcakes rest for a minute, then carefully invert onto a plate (or serve straight from the ramekin if you prefer). Dust with powdered sugar for a delicate finish.
Notes
- This recipe can easily be doubled for a larger batch.
- For a different flavor, try using dark chocolate or add a splash of orange zest.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg