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Molten Chocolate Cakes w/ Raspberry Filling | These cakes are rich, warm, gooey, & perfectly balanced w/ a hint of tartness. No doubt an elegant dessert for date night. #moltenchocolatecake #lavacake #baking #chocolate #cocoapowder #raspberry #jam #makeahead #datenight #dessert #dessertrecipe | The Missing Lokness
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Molten Chocolate Cakes with Raspberry Filling

Course Dessert
Cuisine American
Keyword baking, dessert, dessert for two, lava cake, make ahead, molten chocolate cake, raspberry, valentine's day dessert
Prep Time 20 minutes
Cook Time 25 minutes
Cool Time 5 minutes
Total Time 50 minutes
Servings 2 people
Author Lokness

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

  1. If you do not like raspberry, you can use strawberry. Of course, you can skip the filling completely. 
  2. 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. 
  3. 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.
  4. Personally, I love to serve with vanilla ice cream. It just makes the dish a bit more special.
(Adapted from Bonappetit.com)