Rich, dense, and fudgy, this chocolate molten lava cake is topped with a sweet and refreshing raspberry sorbet. It is the perfect dessert to enjoy any day, and it’s especially perfect for Valentine’s!
When it comes to cake, chocolate molten lava cake is my favorite. I always thought there was a mysterious, fancy, and very difficult process to making this type of cake. Boy, was I mistaken?!
This cake is as easy as 1, 2, 3 and can be done in about 15 minutes. If that’s not a WIN, I don’t know what is.
This recipe is enough to make just two cakes. So, if you are making a special Valentine’s Day dinner just for you and your significant other, this is the perfect dessert for the night.
For more chocolate recipes, be sure to try my Chocolate Flan and Chocolate Maizena Pudding.
Ingredients
- Semi-sweet Chocolate
- Unsalted Butter
- Sugar
- Eggs
- All-purpose Flour
- Instant Coffee
- Salt
- Raspberry Sorbet
How to make chocolate molten lava cake
- Melt semi-sweet baking chocolate in the microwave at 30 seconds intervals, stirring between each interval.
- With an electric mixer, cream butter and sugar in a separate bowl. Add the eggs and mix to combine.
- Then, add the flour, salt, and instant coffee, and mix again until the batter and the flour are just combined.
- Fold in the chocolate adding half first and then the other half. This will prevent the eggs from getting cooked by the hot chocolate.
- Divide the batter evenly between two, greased, 6-ounce ramekins and bake at 475 degrees until the top of the cakes have just set, about 11-12 minutes.
- To serve, place the ramekins upside down on a small dessert plate and pat the top slightly to help the cake release into the plate. Dust with powder sugar and top with a nice, big scoop of raspberry sorbet. Yum!
Frequently Asked Questions
These chocolate molten lava cakes are best served warm, straight out of the oven, but they will keep, covered in the fridge for 3 to 4 days. You can eat them cold, or warm them through in the oven to serve.
You can make the batter and put it in the ramekins up to 24 hours before you plan to serve them. Just keep them covered in the fridge. Let them come up to room temperature before baking them in the oven to serve.
It’s really important to not over mix the cake batter once you add the flour. Over mixing causes gluten to form and that can leave you with a dense and chewy cake. Mix in the flour, until just combined, and don’t be tempted to keep stirring.
Recipe Notes and Tips
- I like to use semi-sweet chocolate for this chocolate molten lava cake, but you can use dark or dairy if you prefer.
- I like to add in a little instant coffee for a rich flavor, but you can leave this out if you like.
- This cake is best served warm.
This dessert is rich, decadent, moist, chocolaty, fruity and completely refreshing all at once. Nothing beats that!
More Dessert Recipes
Chocolate Molten Lava Cake with Raspberry Sorbet
Author:Ingredients
- 1/2 cup semi-sweet chocolate
- 2 tablespoons unsalted butter , room temperature
- 2 tablespoons sugar
- 2 eggs , large
- 2 tablespoons all-purpose flour
- 1/2 teaspoon instant coffee
- pinch of salt
- 2 scoops store bought raspberry sorbet
Instructions
- Preheat oven to 475 degrees. Grease two 6 ounce ramekins with butter and set aside.
- Place the chocolate in a microwave-safe bowl. Microwave on high at 30-minute intervals, stirring between each interval until it's completely melted.
- In a separate bowl, beat the butter and sugar using an electric mixer until light and creamy. Add the eggs and mix until well combined. Add flour, coffee, and salt. Mix to just until combined.
- Fold half of the chocolate into the batter. Add the rest of the chocolate and gently fold to combine.
- Divide the batter evenly between the two ramekins.
- Bake only until the tops have set and the edges begin to separate from the ramekins, about 11-12 minutes. Remove from the oven and let it sit for about 5 minutes.
- Flip each ramekin upside down into a small plate. Dust with powder sugar and top with a scoop of raspberry sorbet.
Notes
- I like to use semi-sweet chocolate for this chocolate molten lava cake, but you can use dark or dairy if you prefer.
- I like to add in a little instant coffee for a rich flavor, but you can leave this out if you like.
- This cake is best served warm.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Audrey says
Looks beautiful and delicious! Thanks for sharing on the Happiness is Homemade Party.
Yum Girl says
Welcome to Yum Goggle! We are now following you on all your social media platforms and hope you will follow us back. We will try to tag you each time we promote your post – Kelli at YG
Megin says
Perfect timing, Vanessa! I was just looking this past weekend at Pinterest for a molten lava cake. I bet the raspberry sorbet on it is delish!
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight). I plan to feature you next week!
~ Megin of VMG206
Vanessa says
Thank you Megin! Yes, the raspberry sorbet is amazing and goes very well with chocolate.
Johlene@FlavoursandFrosting says
This looks super delicious! Love the raspberry sorbet on top!!
Vanessa says
Thank you Johlene! It really was delicious.