Falling Chocolate Cake with Raspberry Sauce
Indulge in the ultimate dessert decadence with this Falling Chocolate Cake with Raspberry Sauce, a show-stopping treat perfect for any special occasion. These individual molten lava cakes feature a rich, oozy dark chocolate center that's complemented by the tangy, vibrant flavor of homemade raspberry sauce. With just 12 minutes of bake time, the cakes are beautifully set on the outside yet irresistibly molten in the middle. The recipe is easy to follow and requires only a handful of pantry staples like butter, dark chocolate, and eggs, plus fresh raspberries for the sauce. Garnish with extra berries and serve with whipped cream or vanilla ice cream for a luxurious finishing touch that will leave your guests in awe. Perfect for chocolate lovers and holiday entertaining, this dessert is as elegant as it is indulgent!
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Ingredients
- 115 grams Unsalted butter
- 170 grams Dark chocolate (70% cocoa or higher)
- 100 grams Granulated sugar
- 2 large Eggs
- 2 large Egg yolks
- 30 grams All-purpose flour
- 1 pinch Salt
- 200 grams Fresh raspberries
- 50 grams Powdered sugar
- 1 teaspoon Lemon juice
- 50 grams Optional: Extra raspberries for garnish
- 0 Optional: Whipped cream or vanilla ice cream
Directions
Step 1
Preheat your oven to 220°C (425°F) and generously butter 4 individual ramekins. Lightly dust them with flour, tapping out the excess. Set aside.
Step 2
In a heatproof bowl set over a pot of simmering water (or in the microwave in short bursts), melt the unsalted butter and dark chocolate together, stirring until smooth. Let it cool slightly.
Step 3
In a medium bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture becomes pale and thick, about 2-3 minutes.
Step 4
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Step 5
Sift in the all-purpose flour and add a pinch of salt. Gently fold the ingredients together until no lumps remain.
Step 6
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for easier handling.
Step 7
Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers should still appear slightly jiggly. Do not overbake so that the centers remain molten.
Step 8
While the cakes are baking, prepare the raspberry sauce. In a small saucepan over medium heat, combine the fresh raspberries, powdered sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
Step 9
Remove the raspberry sauce from heat and strain it through a fine-mesh sieve to remove seeds, if desired. Set aside to cool.
Step 10
Once the cakes are done, let them rest for 1 minute before carefully running a knife around the edges to loosen. Invert each ramekin onto a dessert plate to release the cakes.
Step 11
Drizzle the raspberry sauce around the base of each cake and garnish with extra raspberries, if using. Serve immediately with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Nutrition Facts
| Serving size | (869.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2975.3 |
| Total Fat 196.6g | 0% |
| Saturated Fat 109.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1005.6mg | 0% |
| Sodium 356.7mg | 0% |
| Total Carbohydrate 284.0g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 202.7g | |
| Protein 38.4g | 0% |
| Vitamin D 118.6IU | 0% |
| Calcium 320.8mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 1835.9mg | 0% |
Source of Calories