Description
Chocolate raspberry lava cake melts hearts with its rich, molten center and tangy raspberry surprise. Romantic dessert lovers will swoon over this elegant French-inspired treat that promises pure indulgence and passion on a plate.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) bittersweet chocolate, chopped
- 1/2 cup (113 grams) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons (45 grams) all-purpose flour
Wet and Sweet Ingredients:
- 1 cup (120 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup (100 grams) raspberry preserves
- 1/2 cup (85 grams) chocolate frosting
Garnish and Drizzle Ingredients:
- 1/3 cup (60 grams) semi-sweet chocolate chips (for drizzle)
- 12 fresh raspberries (for garnish)
Chocolate Raspberry Ganache:
- 1/3 cup (80 milliliters) heavy cream
- 1/3 cup (60 grams) semi-sweet chocolate chips
- 2 tablespoons (30 grams) raspberry preserves
Accessory:
- Heart-shaped cookie cutter
Instructions
- Prepare the workspace by heating the oven to 425F (220C) and thoroughly coating a mini heart-shaped cake pan with grease and flour.
- Create a smooth chocolate base by microwaving bittersweet chocolate and butter in 30-second intervals, stirring until completely melted and uniform.
- Incorporate powdered sugar, whole eggs, additional egg yolks, vanilla extract, and salt into the melted chocolate mixture, whisking until well blended.
- Gently fold flour into the chocolate mixture, stirring until ingredients are just combined to maintain a light texture.
- Distribute the batter evenly into the prepared pan, filling each cavity approximately three-quarters full to allow proper rising.
- Place the pan in the preheated oven and bake for 10-12 minutes, ensuring edges are set while centers remain slightly soft and molten.
- Allow cakes to rest for 5 minutes, then carefully extract them from the pan to prevent breaking.
- Prepare the ganache by warming heavy cream until it reaches a gentle simmer in a small saucepan.
- Pour the hot cream over chocolate chips and raspberry preserves, letting the mixture sit for 2 minutes to melt completely.
- Whisk the ganache until smooth and glossy, creating a rich raspberry-chocolate filling.
- Using a heart-shaped cookie cutter, carefully remove the center of one mini cake to create a filling cavity.
- Fill the cut-out center with the prepared chocolate raspberry ganache.
- Place a second mini cake on top to create a layered effect.
- Completely coat the assembled cake with chocolate frosting for a seamless exterior.
- Melt additional chocolate chips and delicately drizzle over the cake’s surface.
- Garnish with fresh raspberries to add a vibrant, elegant finishing touch.
Notes
- Customize the chocolate intensity by choosing dark, milk, or semi-sweet chocolate for varied flavor profiles.
- Ensure precise measurements for consistent lava cake texture, using digital kitchen scales for accuracy.
- Prevent dry cakes by carefully monitoring baking time and removing from oven when edges are set but centers remain soft.
- Elevate presentation by using silicone heart-shaped molds for easier cake removal and more professional appearance.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 140 mg