Description
These decadent raspberry molten lava cakes offer a rich, gooey center bursting with fresh raspberry flavor. Perfect as a Valentine’s Day dessert for two, this recipe is adaptable to be gluten-free, dairy-free, or made with whole grains, delivering an indulgent yet customizable treat that melts in your mouth.
Ingredients
Dry Ingredients
- 1/4 cup (50 grams) coconut sugar or granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons (23 grams) buckwheat flour for gluten-free option, or whole wheat flour or all-purpose flour for non-GF versions
Wet Ingredients
- 1 large egg (50 grams, out of shell)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup (113 grams) semi-sweet chocolate chips (use dairy-free chocolate chips if necessary)
- 3 tablespoons (42 grams) unsalted butter or coconut oil (use coconut oil for dairy-free version)
Raspberry Filling
- 3 tablespoons fresh raspberries (about 12-15 small, lightly mashed)
- 2 teaspoons raspberry jam or 1 teaspoon sugar
Instructions
- Prep the ramekins: Preheat the oven to 350 °F (175 °C). Spray two 6-ounce ramekins well with cooking spray to ensure easy removal of the cakes.
- Mix sugar and eggs: In a medium bowl, whisk together the coconut sugar, whole egg, egg yolk, vanilla extract, and salt until thoroughly combined. Set this mixture aside.
- Melt chocolate and butter: Place the semi-sweet chocolate chips and unsalted butter (or coconut oil) in a microwave-safe bowl. Microwave at half power in 30-second increments, stirring after each, until the mixture is completely melted and smooth.
- Combine chocolate with egg mixture: Add the melted chocolate and butter mixture to the sugar and egg mixture. Stir gently until just combined to avoid over-mixing.
- Incorporate the flour: Sprinkle the buckwheat (or chosen) flour over the batter. Fold it in carefully just until no dry streaks remain. Do not overmix to prevent the cakes from becoming tough. The batter will be thick and sticky, similar to brownie batter.
- Fill ramekins partially: Spoon slightly more than one-quarter of the batter evenly into each prepared ramekin, spreading it gently.
- Prepare raspberry filling: Combine the mashed fresh raspberries with the raspberry jam or sugar in a small bowl until mixed uniformly.
- Add raspberry center: Dollop half of the raspberry mixture into the center of each cake batter in the ramekins, being careful to keep it centered and not spread out.
- Top with remaining batter: Divide the rest of the batter evenly over the raspberry filling in the ramekins, covering it completely.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 15 minutes. The surface should look set and not wet. If still wet, bake for an additional 1-2 minutes. Avoid using a toothpick test as it won’t be effective for these cakes.
- Cool slightly and unmold: Remove ramekins from oven and allow the cakes to cool for 15 minutes. Run a knife carefully around the edges, then invert the cakes onto serving plates.
- Serve: Serve the molten lava cakes immediately for best molten center experience. Leftovers can be stored covered in the refrigerator for up to 2 days and reheated in the microwave at half power for 10-15 seconds before serving.
Notes
- You can substitute buckwheat flour with whole wheat or whole spelt flour if you do not require gluten-free options.
- This recipe offers options for dairy-free (use coconut oil and dairy-free chocolate chips) and gluten-free adaptations.
- Nutritional information provided is an estimate; consult a nutritionist for precise data.
- To ensure gooey molten centers, avoid overbaking and overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
