(Updated in 2026)
These Molten Chocolate Cakes are filled with a bright raspberry surprise inside. Rich, gooey, and perfect for date night!
Whether it’s Valentine’s Day or not, these molten chocolate cakes are luscious and irresistible any time of year. Break into the warm cake and watch the thick, creamy chocolate center flow out, mingling with the tangy raspberry filling. It’s pure indulgence.
The best part? These cakes can be made a few hours ahead, so there’s no last-minute rush. Just bake and serve when you’re ready.
This dessert is perfect for Bryan and me. He loves a fresh, tangy finish to a meal, while I prefer something rich and chocolatey. These little cakes make us both very happy.
Wishing you a sweet and love-filled Valentine’s Day!
Molten Chocolate Cakes with Raspberry Filling
Servings 2 people
Ingredients
- 2 ounces bittersweet or semisweet chocolate (chopped)
- ¼ cup unsalted butter (cut into small pieces, plus extra for ramekins)
- ¼ cup sugar
- 2 tablespoons dutch-processed cocoa powder
- 2 large egg yolks
- 1 large egg
- 2 teaspoons all-purpose flour
Raspberry Filling:
- 6 fresh raspberries (rinsed and pat dried)
- 1 tablespoon seedless raspberry jam
Topping:
- ¼ teaspoon powdered sugar
- 6 fresh raspberries (rinsed and pat dried)
- vanilla ice-cream optional
Instructions
- Preheat the oven to 350˚F (176˚C).
- Coat the inside of 2 (1-cup) ramekins with ¼-tablespoon unsalted butter throughly. Set aside.
- For the filling, in a small bowl, add the raspberries and smash them with a fork. Stir in the jam and mix everything together. Set aside.
- In another small bowl, whisk together sugar and cocoa powder until blended. Set aside.
- In a small saucepan over low heat, stir the chopped chocolate and butter together until everything is melted and smooth. Remove from heat and whisk in the cocoa mixture. While whisking, add the egg yolks and egg one at a time. Whisk in the flour at last. Do not overmix.
- Divide the batter between the prepared ramekins, leaving about 4 tablespoons of batter behind. Using the back of a small spoon, create a dip in the center of the batter in the ramekin. Place 2-teaspoon raspberry mixture in. Repeat with the other ramekin. Cover the raspberry filling with the rest of the cake batter. Smooth out the top with a spoon.
- Bake the cakes for 18 – 24 minutes until the cake edges are set but the center is still shinny. Do not over bake. Take them out of the oven and cool at room temperature for 5 minutes. Run a sharp knife or offset spatula around the edges and turn out onto serving plates. Dust with powdered sugar. Serve warm with raspberries and ice cream on the side.
Notes
- If you do not like raspberry, you can use strawberry. Of course, you can skip the filling completely.
- Seedless jam can be hard to find. If you can’t find it, you can remove the seeds yourself with a fine mesh sieve. I like to do it, so there are less seeds in the filling, but not necessary.
- This is a great make-ahead dessert. You can cover the unbaked cake with plastic wrap and leave in the fridge for a few hours. Take them out to room temperature for 15 minutes before baking. Bake in the oven uncover when ready.
- Personally, I love to serve with vanilla ice cream. It just makes the dish a bit more special.
Oh yum – these look amazing! I LOVE molten chocolate cakes, but I’ve never made them myself. My husband loves them too….I think this definitely would be worth a Valentine’s Day attempt. So glad to find your fun site!
Thank you Jess! Molten chocolate cakes are a lot easier to make than anyone would think. Enjoy and let me how they comes out. Have a sweet Valentine’s day with your husband!
Wow! Perfectly cooked! Chocolate and Raspberries are match made in heaven.
Yes, they are. And they are my favorite combo too! Have a great weekend.
cute, I love the powdered sugar on the top. always makes things so pretty!
Thanks Sarah. Yes, they sure are. Thanks for stopping by.
Oh…this is so beautiful. I agree, V-day or not, this is a luscious and delicious dessert to enjoy all year-round! Who needs to wait for V-day to make this? Yum, I love sweet and tart combination with chocolate. What a perfect marriage! 🙂
Haha… yes, a perfect marriage! I have already made this two times in a month. I just like that I can whip this up before dinner, so I can just sit back and wait for my dessert after dinner.
This is a fantastic change up on the classic molten chocolate cake! I love love love berries and chocolate together. Well done!
Thank you for your sweet comment. I do love berries with chocolate too! Berries cut the heaviness of the creamy chocolate.
Lokness:
Thanks for visiting me.
Your molten chocolate cake looks scrumptious. I cannot stop staring it. Wishing you a very happy V-day!!
Thanks Denise! Have a great Valentine’s Day with your loved one too!
The cake looks perfect! Definitely on my list to bake 🙂
Thank you Yii-Huei! Let me know how that goes. Enjoy.
Cake looks superb…Love this combo..
Thank you Reshmi! Raspberry and chocolate are so amazing together.
I do enjoy a good molten lava cake. I’ve tried all kinds of fillings but somehow skipped fruit filling. Must try! I found this on Roxana’s chocolate party.
Thank you Erin! You won’t be disappointed! This tart and rich combination will sure make you happy. Thanks for stopping by!