Description
A rich chocolate cake with a molten raspberry center.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour six 6-ounce ramekins.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together sugar, melted butter, milk, and vanilla extract.
- Beat in eggs one at a time until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon about 2 tablespoons of batter into each prepared ramekin.
- Place 3-4 fresh raspberries in the center of the batter in each ramekin.
- Spoon another tablespoon of batter over the raspberries.
- Dollop about 1 teaspoon of raspberry jam on top of the batter in each ramekin.
- Top with the remaining batter, dividing it evenly among the ramekins.
- Bake for 20-25 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cakes cool in the ramekins for 5 minutes before inverting them onto serving plates.
Notes
- Serve immediately for the best lava effect.
- Dust with powdered sugar or serve with a scoop of vanilla ice cream.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate raspberry lava cake, molten chocolate cake, raspberry dessert, easy chocolate cake, individual chocolate cakes