Raspberry Molten Chocolate Cake

Southern Living Raspberry Molten Chocolate Cake
PHOTO: GREG DUPREE, FOOD STYLIST: EMILY NABORS HALL, PROP STYLIST: CHRISTINE KEELY

Active Time:

15 mins

Total Time:

50 mins

Servings:

9

Molten chocolate cakes, or lava cakes, are typically served individually, but this recipe proves they don’t have to be. This supersized ooey, gooey raspberry molten chocolate cake is rich and chocolatey. Plus, it can serve a crowd.

Studded with sweet-tart raspberries, this dessert is perfect for Valentine’s Day, but could easily double as a show-stopping final course at dinner parties year-round. You’ll dazzle guests and loved ones when you spoon into the cake to reveal the warm chocolate lava center.

Although optional, this dessert is best served with vanilla ice cream, a cold and creamy contrast to the decadent chocolate cake. A dollop of lightly sweetened whipped cream also makes a wonderful finishing garnish, if you prefer.

Ingredients

  • Baking spray
  • 1/4 cup all-purpose flour
  • 2 Tbsp. Dutch-process cocoa
  • 1/2 tsp. kosher salt
  • 1/2 tsp. instant espresso granules
  • 1 1/4 cups bittersweet chocolate chips
  • 1 cup unsalted butter, cut into small pieces
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 cup fresh raspberries
  • Vanilla ice cream (optional)

Directions

  1. Preheat oven to 350°F. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside.
  2. Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside.
  3. Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute.
  4. Pour batter into prepared baking dish; top evenly with raspberries. Bake in preheated oven until edges of cake start to pull away from sides of baking dish and center still jiggles slightly, 30 to 35 minutes. (If using a dark metal baking pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream, if desired.