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.