I may be a few years late sharing a recipe for molten lava cakes. They were all the rage years ago. I swear any restaurant I went to had their own version of these chocolate cakes. Truth be told though; I still enjoy them. What’s not to love about a chocolate cake that is semi-baked and oozes chocolate when you cut into it? Add a scoop of vanilla ice cream and you have the perfect dessert. I had an idea though to add a little something extra to them. One of my favorite combinations is raspberry and chocolate. Before Godiva closed all their stores, I would make full use of their loyalty program that included a free piece of chocolate every month and would always get their Raspberry Truffle. So, I thought what about a Raspberry Molten Lava Cake.
Now, while I love the combination of raspberry and chocolate, there is one thing I don’t like… raspberry seeds. I wanted to be able to enjoy this molten without the seeds getting in the way. I never noticed how many seeds are in raspberries until I baked with them. Somehow, they just aren’t as annoying when you eat fresh raspberries. So, to avoid those pesky seeds I opted to use seedless raspberry jam. I prepped my batter, which took less than 10 minutes, and then filled my ramekins about 2/3 full and then placed 2 teaspoons of the jam in the center of each.
I then topped the raspberry jam with the remaining batter.
And finally baked them on a baking sheet in my preheated oven. And while they did rise significantly, they didn’t overflow while baking.
After letting them cool for a few minutes I carefully inverted one onto a plate.
And I must say, the first word that came to mind when I enjoyed my first bite was perfection. The cake itself wasn’t overly sweet, it was baked just right and there was just the right amount of “lava” that flowed out. And let’s not forget about the raspberry flavor… the two teaspoons was just the right amount.
Raspberry Molten Lava Cakes
6oz. semi-sweet chocolate*
1 stick unsalted butter
1/2 cup sugar
3 large eggs
1/4 cup flour
8 teaspoons seedless raspberry jam
Confectioners’ sugar, for dusting
*I used a combination of a 4oz. Ghirardelli baking bar and 1/2 cup semi-sweet chocolate chips. If using a baking bar, chop the chocolate before melting with butter.
Preheat the oven to 425 F. Spray 4 6-oz ramekins with baking spray and place on a baking sheet.
In a microwave safe bowl combine the butter and chocolate and microwave for 30-second intervals until the butter melts. Stir the butter and chocolate together until the chocolate has melted and the mixture is smooth.
In a medium bowl beat the sugar and eggs together on medium speed until pale and fluffy.
Fold the egg mixture into the chocolate until just combined. Then fold in the flour until the mixture is well combined and smooth.
Spoon 1/3 cup of batter into each of the prepared ramekins. Top each with 2 teaspoons of raspberry jam and then top with the remaining batter – 1/4 cup in each.
Bake on the baking sheet in the oven for 15-16 minutes. Allow to cool on the pan 5-10 minutes before carefully inverting the cake onto a plate. Dust with confectioners’ sugar and enjoy.
For any leftovers, cover with plastic wrap and refrigerate. To heat, microwave for 30-seconds. Let sit for a minute and then invert on a plate and enjoy.
Recipe first appeared on Bead Yarn & Spatula.