Chocolate Molten Lava Cakes

Because chocolate is the perfect way to say “I love you,” I decided to re-post this fabulous recipe for chocolate molten lava cakes. I have to tell you, these rich, serving-size cakes are to die for, yet they’re surprisingly easy to make! 

Not only are they perfect for special occasions, they’re simple enough to whip up any time you’re in need of a chocolate fix.

One of the great things about individual chocolate molten lava cakes is that they don’t take long to bake, so you can put them together before dinner and bake them right afterward to serve warm and gooey.

These little chocolate cakes also taste great when they’re completely cool, so feel free to bake them earlier in the day.  In fact, I like to eat them cold, straight out of the refrigerator, because they taste extra chocolatey that way.

The addition of sugar-coated raspberries is optional, but their light tart/sweetness is the perfect accompaniment to the rich chocolate cakes.  Make this wonderful dessert for your next special occasion–or any time you want to treat yourself!

Chocolate Molten Lava Cakes with Sugar-Coated Raspberries

Makes about 12 chocolate molten lava cakes

Ingredients:

1 cup (2 sticks) butter (preferably grass-fed organic)
8 oz. (1 1/3 cups) semi-sweet chocolate chips (I love these!)
5 eggs
1/2 cup cane sugar
a pinch of sea salt
4 teaspoons all-purpose flour

Garnish:

1 (6 oz.) container fresh organic raspberries
2-3 tablespoons cane sugar
Whipped cream or whipped coconut cream (optional)

Directions:

1. Preheat oven to 450° F.  Line muffin pan with 12 paper liners and spray liners with cooking spray. 

2. Place butter and chocolate chips in a glass bowl or large Pyrex measuring cup and microwave for 1 minute; remove and stir to completely melt the chocolate chips.  If necessary, cook an additional 30 seconds, or until chips are melted.  (Or, if you’d prefer not to use the microwave, melt the butter and chocolate chips in the top of a double boiler over a pan of simmering water, stirring until completely melted and smooth.)

3. In a bowl attached to an electric mixer, beat eggs, 1/2 cup sugar, and salt until sugar dissolves.  Beat in melted chocolate mixture until smooth.  Mix in flour just until combined.

4. Divide batter among muffin cups.  (Note: Batter can be made up to a day ahead. Simply refrigerate and return to room temperature before baking.)  Place in oven and bake until batter puffs up on the edges but the center is still wet and shiny, about 8 to 9 minutes.

5. Cool in pans 5 minutes, then carefully lift cakes from pans, remove paper liners, and transfer cakes to serving plates. 

6. Roll raspberries in 2-3 tablespoons sugar until well coated and serve with warm cakes.  (Don’t do this ahead of time, or the sugary coating will melt into the raspberries.) 

For a pretty presentation, drizzle some melted chocolate or raspberry syrup on the serving plates before adding the cakes and raspberries to the plates. You can also sprinkle the cakes with powdered sugar or add a dollop of whipped cream, if desired. 

These are soooo good—you should definitely have at least two!  Enjoy! xo jane

P.S. For another great dessert idea, check out my easy recipe for Quick and Easy Microwave Chocolate-Covered Strawberries!