Raspberry Chocolate Lava Cakes

Looking for a way to show the ones you love how much you care? These easy-to-make individualized little Raspberry Chocolate Lava Cakes are guaranteed to show all your Valentine’s Day love!

What is it about the combination of raspberries and chocolate that is so awesome?!! Here, fresh raspberries, mixed with a little raspberry preserves, create the molten center of these fudgy little cakes, so that every bite is a wonderful chocolate/raspberry explosion for your mouth!

They take just minutes to make—you can even prepare them early in the day and then just pop them in the oven shortly before you’re ready to serve.

Messy? Yes, but so luscious, decadent and rewarding that I promise you’ll find yourself loving them unconditionally.

…which is what we all deserve!!❤️❤️

Looking for some other delicious Valentine’s Day ideas? Check out this handy dandy little roundup!

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Raspberry Chocolate Lava Cakes

Makes 4 servings

Prep Time: 15 minutes; Bake Time: 14-16 minutes

Ingredients

• 1 stick (8 tablespoons) unsalted butter, plus a little extra melted butter for greasing ramekins

• 1 tablespoon unsweetened cocoa powder

• ¼ cup plus 1 tablespoon unbleached, all-purpose flour, divided

• 6 ounces bittersweet chocolate, chopped

• 16 fresh raspberries

• 4 teaspoons raspberry preserves

• ½ cup sugar

• 3 large eggs, room temperature

• Pinch of salt

• Confectioners’ sugar for sprinkling on baked cakes (optional)

The Recipe

1. Preheat oven to 425ºF. Melt a little butter and brush the insides of four 6-ounce ramekins. In a small bowl whisk the 1 tablespoon of flour with the cocoa and dust the ramekins with the mixture, tapping out the extra over the sink. Place the prepared ramekins on a rimmed baking sheet and set aside.

2. Melt the stick of butter with the chocolate in a small saucepan over low heat, stirring often. Remove from the heat and set aside to cool a bit.

3. Mash the berries a little with the preserves in a small bowl and set aside. You still want some pieces of the fresh berries intact.

4. Use an electric mixer to beat the eggs and sugar together on medium-high speed until the mixture is thick and pale yellow, about 3 minutes. Fold in the melted chocolate with a rubber spatula until no egg mixture can be seen, then fold in the remaining ¼ cup flour, making sure to scrape the bottom well since the flour has a tendency to hide.

5. Fill the ramekins about ⅔ full with the chocolate mixture. Then spoon on the raspberry mixture, evenly dividing it between the 4 ramekins. Top with the remaining chocolate mixture.

6. Bake the ramekins on the sheet for 14-16 minutes, until they rise and the tops crack but the centers are still a bit jiggly. Carefully transfer the ramekins to a wire rack and let cool for about 5-6 minutes. Run the tip of a small knife around the edges and invert a small plate over each cake, removing the ramekin so that the cake is upside down on the plate. Dust with the confectioners’ sugar and serve immediately.

7. If you want to prep the cakes earlier in the day and bake right before serving, follow steps 1-5 and then cover each ramekin with plastic wrap and store in the fridge. Bake as directed—they might need an extra minute or two because they’re going in colder.

Enjoy!

Note: Recipe from Food & Wine Magazine. I used seeded preserves and cooked this for a shorter amount of time than the original recipe stated.