Chocolate lava cake might seem fancy, but it’s really not that hard to make at home. If you enjoy rich chocolate desserts, you might also like this decadent delicious chocolate cake recipe. Here’s how to whip one up, complete with a quick whipped cream and a tangy raspberry sauce.

Ingredients

For the Whipped Cream

• Heavy cream is an essential ingredient when making homemade chocolate lava.
• Powdered sugar
• Vanilla bean paste
• Pinch of salt

For the Raspberry Coulis

• Raspberries
• Water (as needed)
• Sugar (to taste)
• Pinch of salt
• 1 lemon (zest and juice)

For the Chocolate Lava Cakes

• Softened butter (for ramekins)
• Cocoa powder (for ramekins)
• Chocolate, chopped
• Cubed butter
• Espresso powder
• Vanilla bean paste
• 3 whole eggs
• 1 egg yolk
• Sugar
• Salt
• Flour

Instructions

1. Make the Whipped Cream

   In a bowl, whisk together the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt. Mix for about 1.5 to 2 minutes. Be careful not to over-whip, or it’ll get too heavy and chunky. Once it’s fluffy, cover the bowl and put it in the fridge.

2. Prepare the Raspberry Coulis

   First, taste a raspberry to see how sweet or tart it is – this helps decide on sugar later. In a pot over medium-low heat, add the raspberries, a bit of water, some sugar, a pinch of salt, and the zest and juice from one lemon. For more detailed instructions on creating this versatile sauce, check out our simple homemade raspberry coulis for any dessert. Mash the raspberries as they heat up and mix everything together. Let it cook for 3 to 5 minutes, until the berries break down and the sugar softens. If it gets too thick, add a little more water, which also helps deglaze the pan. Once the sauce is thick, take it off the heat and push it through a strainer with a spoon to get rid of the seeds. The sauce will thicken more as it cools. Place it in the fridge, uncovered.

3. Get the Ramekins Ready

   Take four 4-ounce ramekins. Brush the inside of each one with softened butter, making sure to get into all the corners and up to the top edge. Then, put a scoop of cocoa powder into each ramekin. Swirl it around until the whole inside is coated. Tap out any extra cocoa powder over a bowl, so you can reuse it.

4. Melt the Chocolate Mixture

   Chop your chocolate. Smaller pieces melt faster. Put the chopped chocolate, cubed butter, and espresso powder into a heat-proof bowl. Set this bowl over a pot of simmering water (a double boiler). Stir constantly, scraping the sides, until the chocolate and butter are fully melted and smooth. This melted mixture is called ganache and it’s what gives the lava cake its “lava.” For more ganache uses, explore our easy two-ingredient chocolate ganache for baking. Take it off the heat, stir in some vanilla bean paste, and let it cool for about 10 minutes.

   

5. Whip the Eggs

   In a separate bowl, combine the three whole eggs, the extra egg yolk, some sugar, and salt. Using a whisk attachment, beat this mixture on medium to high speed for 4 to 5 minutes. This technique is similar to preparing light desserts like a delicious homemade chocolate mousse recipe. It should double in size and become pale and fluffy.

6. Finish the Batter

   Add the flour to your cooled chocolate mixture and whisk until there are no lumps. Then, very carefully, pour the chocolate mixture into the whipped egg mixture. Gently fold it all together until just combined. The goal is to mix it evenly while keeping as much air in the eggs as possible, and make sure no chocolate streaks remain.

7. Bake the Cakes

   Divide the batter evenly among your four prepared ramekins, smoothing the tops. Bake them in an oven preheated to 450°F for about 9 minutes. Keep an eye on them, as oven times can vary.

8. Serve Your Lava Cakes

   When they’re done, place a plate over the top of a ramekin and flip it over quickly. Let the cake sit for a moment to release, then carefully lift the ramekin away. Dust with powdered sugar, add a dollop of whipped cream, and drizzle with the raspberry coulis. For an extra treat, serve alongside simple no-churn ice cream without a machine. Enjoy!

   

Now to tackle those dishes!