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These decadent lava cakes are deceptively simple, filled with a delicious raspberry jam, and they are ready in approximately 30 minutes. Even better, they are best served warm, so you can have near-instant gratification as soon as they are removed from the oven and unmolded for serving. You can serve with a dollop of fresh cream or plain. I like mine with a cup of dandelion tea.
Plan ahead when you want to make these. You’ll want to spend time making sure the molds are prepared with care, or else they will not unmold at the time of serving. The rest is straightforward and simple.
Good to Know:
Cassava Root *Flour– Is derived from the cassava plant, more commonly known as yuca or Tapioca; however, the products derived from this plant are not created equally. Be mindful that flour has more nutritional content than just starch.
while being a Paleo-friendly and nut-free alternative, Cassava Flour is an excellent source of vitamins and minerals including potassium, magnesium, calcium, zinc, folate (a B-vitamin), vitamin C. It is gut healthy and can aid weight loss and possibly benefit some metabolic markers such as cholesterol levels and blood sugar when used instead of higher-glycemic foods such as wheat or rice flour.
Always Consult your primary care physician before making any significant dietary adjustments. Cassava flour may be a good choice for people with health conditions like diabetes, high blood pressure or high cholesterol.
*Cassava flour help you turn a wheat-flour-based recipe into a gluten-free one with little to no recipe adjustments. It can be used 1:1 in place of dense wheat flour recipes like brownies. For fluffier recipes such as pancakes, try a ratio of .75:1 in place of flour.
Helpful Products:
Cassava Flour- Quay Tonomi Anthony’s Bob’s Red Mill
Raw Cacao Powder- VivaNaturals Nativas
Oven-Safe- Ramekins Stoneware Teacups
Sheet Pans- Standard Sets Textured
Double Boilers- Good Better Best
Raspberry Molten Lava Cakes
These decadent lava cakes are super simple, filled with a delicious raspberry jam, and they are ready in approximately 30 minutes.
Servings 4
Cost $5
Equipment
- Four 6oz. ramekins or baking dishes
- Baking sheet for ramekins
- Double boiler
Ingredients
Preparing the Ramekins
- 1-2 tbsp butter melted
- 2 tbsp cocoa powder
Cake Ingredients
- 1/4 cup butter
- 6 ounces chopped dark chocolate
- 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1/8 tsp salt
- 1/4 cup cassava flour or tapioca starch
- 1 pinch cinnamon optional
Molten Filling
- 8 tbsp seedless raspberry jam (or your favorite jam selection)
Instructions
- Preheat your oven to 425F. Brush four 6oz. Ramekins with 1-2T of melted butter. Sprinkle the cocoa powder into the ramekins and gently rotate them to evenly coat all of the inside. Tap out any excess. Place the ramekins onto a baking sheet and set to the side.
- In a double boiler (heat-proof bowl set over a boiling pan of water), melt the 1/4 cup butter and the chopped chocolate until smooth. Remove from heat and allow it to cool slightly.
- Whisk together the eggs, sugar, and salt until they are light and frothy.
- Continuing to whisk, slowly drizzle in the melted chocolate mixture until just barely combined.
- Gently sift in the flour and whisk once more. But be sure not to overmix!
- Spoon 2/3 of the batter into the prepared ramekins. Add 2 tbsp. of raspberry jam into the center. Cover with the remaining batter.
- Bake on the center rack of your oven for 15-20 minutes. Watch it closely after 10 minutes of baking. You’ll want it to bake until just the edges are set and the center looks like it is slightly underdone. (Sometimes you’ll see a small crack appear in the center at this point.) The cakes will be jiggly in the centers when moved. (If in doubt, it is best to go underdone rather than overdone.)
- Cool the ramekins on a rack for about 3 minutes. Run a butter knife around the edge of each ramekin to loosen the cakes.
- Invert onto dessert plates and then sprinkle with a gentle sifting of more cocoa powder and/or some powdered sugar. Serve while still warm.
Notes
Plan ahead when you want to make these. You’ll want to spent time making sure the molds are prepared with care (or else they will not unmold at the time of serving). The rest is straightforward and simple.
This recipe is naturally gluten free by using cassava flour or tapioca starch. If you don’t have either, and do not mind gluten, then you can use 1/4 cup of flour for similar results.
Top left: This tells you when the cake batter is finished cooking and they’re ready to come out. Top Right: This one was over-filled with raspberry jam, which prevented it from cracking properly. Over-filling can sometimes jeopardize the ability to remove the cakes from their molds, or cause them to break unevenly before serving. Bottom Right: This cake had the jam filling imperfectly placed. Be mindful that the cakes will bake unevenly if the filling is touching the sides of the dish, and will prevent removal for serving. Bottom Left: This is another example of a near-perfectly baked molten lava cake.