Is chocolate the way to your heart?
I feel you! When I’m in the mood for something sweet and decadent, I go for chocolate every time. It’s my go-to guilty pleasure, and I make no apologies for treating myself. Do I hear an AMEN from my fellow chocoholics out there?
February is the month of love, and this dessert recipe for Chocolate Lava Cake with Raspberries is pure romance on a plate. It’s the perfect marriage of melt-in-your-mouth chocolate cake, and a molten chocolate center that’s absolute heaven.
Many thanks to my friend Cindy, who shared her recipe with me upon request. She served these individual cakes at her annual Galentine’s Day luncheon garnished with a dollop of whipped cream and fresh raspberries. Everyone raved!
The preparation requires some planning ahead, but the result is well-worth the effort. If you’re playing cupid this Valentine’s Day, be sure to put this on the menu and watch the arrows fly.
CHOCOLATE LAVA CAKE with Whipped Cream & Raspberries
Printable recipe here: CHOCOLATE LAVA CAKE for LOVERS
Makes 8 individual servings.
For the Lava:
- 3.5 ounces best quality 60% Cacao Chocolate Baking Bar, broken into 1/2″ pieces
- 1/4 cup whole milk
- 3 Tbls. unsalted butter, cut into chunks
For the Cakes:
- 8 ounces 60% Cacao Chocolate Baking Bars, broken into 1/2″ pieces
- 6 Tbls. unsalted butter, cut into chunks
- 1/4 tsp. salt
- 3 Tbls. unsweetened cocoa powder
- 2 Tbls. all-purpose flour
- 3 large eggs, separated; room temperature
- 3 large egg whites; room temperature
- 1/2 tsp. cream of tartar
- 1/3 cup sugar
- Whipping cream
- Fresh raspberries
For the Lava:
- Put the chocolate pieces and salt in a small bowl.
- Bring milk to a simmer and immediately pour over the chocolate to submerge. Cover and let rest for 3 minutes.
- Uncover and whisk until the chocolate is completely melted. Add butter and whisk until incorporated.
- Refrigerate mixture until firm enough to scoop, about 2-3 hours.
- Use a spoon or small ice cream scoop to shape lava base into 8 balls. Place them on a parchment-lined dish in the freezer until needed.
For the Cakes:
- Coat eight (6) ounce ramekins or mini bundt forms lightly with vegetable oil.
- Put the chocolate, butter, and salt in a medium stainless steel mixing bowl, and set it directly in a wide skillet of gently simmering water. Stir frequently until the chocolate melts.
- Remove bowl from the water bath, and whisk in cocoa powder, flour, and egg yolks to incorporate. Set aside.
- In a large bowl, beat the (6) egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high speed until the egg whites are stiff.
- Fold 1/4 of the egg whites into the chocolate mixture. Add the chocolate-egg white mixture to the remaining egg whites and fold just until incorporated.
- Carefully divide the batter evenly among the ramekins with minimal handling.
- Retrieve lava balls from the freezer. Place a frozen lava ball in the center of each cup, and press into the batter about 1/4″ (it should not touch the bottom).
- Cover ramekins with plastic wrap and refrigerate until ready to bake.
- Preheat oven to 400 degrees Fahrenheit. Position rack in lower 1/3 of oven.
- Uncover the ramekins and place on a baking sheet. Bake 13-15 minutes, until cakes are puffed and a toothpick inserted in the center comes out coated with slightly warm sauce.
- Let cakes rest for 3 minutes. Run a thin knife around the inside of each cup taking care not to tear the cake. Cover each ramekin with a serving place, invert, and carefully lift off the ramekin.
- Serve immediately with fresh whipped cream and raspberries.