Raspberry Lava Cake

Molten Chocolate Cake with Raspberry Filling

5.0

(361)

7 Reviews

What's more decadent than molten chocolate cake? One filled with warm raspberry.

Grace Parisi

Updated on December 17, 2023

Molten Chocolate Cake with Raspberry Filling — Photo: © James Baigrie

Active Time:

15 mins

Total Time:

40 mins

Yield:

4 cakes

Frequently asked questions

What is molten cake made of?

Popularized by chef Jean-Georges Vongerichten in the late '80s, chocolate molten cake, aka lava cake, originated as a warm chocolate cake with a gooey center of flowing chocolate magma. Essentially, it's made from what baker Claire Saffitz calls "modified brownie batter," a simple batter of pantry staples: chocolate, butter, sugar, eggs, flour, and a touch of salt. The individual desserts are baked in ramekins or brioche molds at a high temperature for a short time to produce the two contrasting textures. This raspberry lava cake riff does not stray too far from the original; here, the chocolate cake bakes around a center of fresh raspberries mashed with seedless raspberry preserves.

Is raspberry lava cake raw?

Whether it's a standard chocolate molten cake or one that oozes peanut butter, caramel, or raspberry, it's important to note that these cakes are indeed fully cooked. While the centers remain fluid, they do reach an internal temperature of 165°F in the oven, rendering them safe to eat.

Note from the Food & Wine Test Kitchen

Although raspberry lava cake is ideally made and served à la minute, sometimes leftovers happen — and they can still be delicious. Cover and refrigerate leftover cooled cakes; they can be briefly reheated in the microwave or else eaten cold or at room temperature (though the centers will be solid).

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Ingredients

1 (4-ounce) stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour, divided
6 ounces dark chocolate (70% cacao), chopped
16 fresh raspberries
4 teaspoons seedless raspberry preserves
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of kosher salt
Powdered sugar, for sprinkling

Directions

Preheat the oven to 425°F. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with powdered sugar and serve immediately.