If you love indulgent desserts that feel special yet come together with ease, then this Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe is pure magic. Picture a warm chocolate cake that oozes molten goodness when cut open, paired perfectly with tangy raspberry sauce and the lightest whipped cream–a combination that’ll absolutely wow your taste buds and anyone you share it with.
Why You Should Make This Recipe
Decadent yet approachable: You don’t need fancy skills or ingredients to nail this dessert, yet it looks and tastes like a gourmet treat.
Perfect festive centerpiece: Whether it’s Christmas or any celebration, it brings that extra dash of warmth and indulgence.
Balanced flavors: The rich chocolate pairs beautifully with the tartness of the raspberry coulis and the creamy whipped topping.
Make-ahead friendly: Prepare elements in advance and put it all together quickly when needed, making it ideal for entertaining.
Ingredients & Substitutions
This recipe uses simple, pantry- and fresh-friendly ingredients that each add a crucial element to the final dessert. From the luscious dark chocolate and butter creating that molten center to fresh raspberries brightening the dish, each component works in delicious harmony.
- Dark chocolate and unsalted butter: Choose good-quality chocolate for a smooth, rich lava cake texture and flavor.
- Fresh raspberries: Essential for fresh, tangy coulis; frozen can work but might water down the sauce slightly.
- Heavy whipping cream: Cold cream whips up best for the perfect fluffy whipped cream topping.
- Espresso powder: Just a pinch enhances the chocolate depth without making it taste like coffee—it’s a secret ingredient!
- All-purpose flour and sugar: These staple baking ingredients hold the cakes together and provide balance to the sweetness.
How to Make Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe
Step 1: Prepare the Whipped Cream
Start by whisking very cold heavy whipping cream with powdered sugar, vanilla bean paste, and a pinch of salt until it thickens but stays smooth. This fresh whipped cream adds that cloud-like texture that perfectly offsets the rich chocolate lava, and the vanilla bean paste makes it extra flavorful.
Step 2: Make the Raspberry Coulis
Combine fresh raspberries, sugar (adjusted to taste), lemon juice and zest, water, and a touch of salt in a saucepan. Cook gently until the berries have softened and the sugar dissolves, then strain the mixture to remove seeds, leaving a smooth, vibrantly tart raspberry coulis. This sauce is a bright and zesty contrast to the sweet molten cake.
Step 3: Prepare the Chocolate Lava Cakes
Butter and dust your ramekins with cocoa powder for easy unmolding and a hint of extra chocolate flavor. Then, gently melt butter, chopped dark chocolate, and espresso powder together over simmering water until silky smooth. After cooling slightly, mix in vanilla extract.
Step 4: Whisk Eggs and Sugar
Using a stand mixer or hand whisk, beat eggs, an extra egg yolk, sugar, and salt until the mixture doubles in volume and lightens in color—this step is key to giving your cake a fluffy, airy texture that contrasts beautifully with the molten center.
Step 5: Combine and Bake
Fold the melted chocolate mixture and flour gently into the egg mixture, careful not to deflate it. Divide the batter evenly into your prepared ramekins. Bake at 450°F for 9-10 minutes—cakes should be puffed with edges set but centers still slightly jiggly.
Step 6: Serve Immediately
Invert each ramekin onto a plate within seconds, let it settle, then lift gently to reveal the luscious molten lava cake. Dust with powdered sugar, garnish with mint, and plate alongside your raspberry coulis and freshly whipped cream for the perfect balance of flavor and texture.
How to Serve Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe
Garnishes
Fresh mint sprigs and a light dusting of powdered sugar add a beautiful and aromatic touch to the presentation. You can also scatter a few fresh raspberries on the plate for extra color and freshness, making each serving look like a dessert you’d find in a chic patisserie.
Side Dishes
This dessert stands well on its own, but if you want to elevate the entire meal, serve it alongside a crisp glass of sparkling wine or a cup of strong espresso. Light fare like toasted almonds or a petite fruit salad can complement the richness without overwhelming your palate.
Creative Ways to Present
Try using mini ramekins for individual servings as charming party favors, or serve the cake in a shallow bowl with coulis drizzled artistically and a dollop of whipped cream perched on the side. For a playful twist, sprinkle some edible gold dust or chocolate shavings on top to impress your guests visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
If you have any leftover molten chocolate lava cakes, store them in their ramekins covered tightly with plastic wrap in the refrigerator for up to three days. They keep well, but you’ll want to reheat them gently to bring back that signature molten center.
Freezing
You can freeze the baked lava cakes once cooled. Wrap each ramekin with plastic wrap and foil for up to three months. When ready to enjoy, thaw overnight in the fridge, then warm them just before serving to restore the oozing texture.
Reheating
Reheat cakes in the oven at a low temperature (around 325°F) for about 8-10 minutes until warmed through but not dry, so the gooey center remains intact. Avoid microwaving as it can toughen the edges and impact the texture negatively.
FAQs
-
Can I make this Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe vegan or dairy-free?
Absolutely! Swap butter for a plant-based margarine and use dairy-free chocolate and coconut cream whipped with powdered sugar and vanilla. For the coulis, raspberries and lemon are naturally vegan-friendly, so that remains the same.
-
What’s the best way to tell the cakes are perfectly baked?
Look for risen cakes with edges that spring back lightly when touched but centers that still jiggle gently—this ensures a molten, gooey middle without being underbaked.
-
Can I prepare parts of this dessert ahead of time?
Yes! You can make the ganache and raspberry coulis up to three days ahead. The batter can be prepared a few hours in advance as well, making this recipe quite convenient for entertaining.
-
What if I don’t have ramekins—can I bake this in another dish?
While ramekins provide the classic individual portions and easy unmolding, you can use small oven-safe cups or muffin tins, but adjust baking times slightly and expect different textures.
Final Thoughts
This Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe is a true crowd-pleaser that brings warmth, decadence, and a touch of elegance to any occasion. Once you try it, you’ll understand why it’s become a personal favorite—rich, luscious, and surprisingly easy to prepare. I can’t wait for you to impress your friends and family with this delectable dessert!
Print
Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
This Molten Chocolate Lava Cake recipe is a decadent dessert perfect for Christmas celebrations. Featuring rich, gooey chocolate cakes with a molten center, complemented by fresh raspberry coulis and light whipped cream, this recipe combines luxurious flavors and elegant presentation. The dessert is baked in individual ramekins and served with garnishes like powdered sugar and fresh mint to elevate your festive dining experience.
Ingredients
Whipped Cream
- ½ cup (120 milliliter) heavy whipping cream, very cold
- 1 tablespoon (8 gram) powdered sugar
- 1 teaspoon (5 milliliter) vanilla bean paste
- ¼ teaspoon (1 gram) kosher salt
Raspberry Coulis
- 1 (6 ounce / 170 gram) package fresh raspberries
- 1–2 tablespoon (12–24 gram) sugar, depending on the sweetness of berries
- 1 tablespoon (15 milliliter) lemon juice, about ½ lemon
- Zest of 1 lemon
- 1 tablespoon (15 milliliter) water
- ¼ teaspoon (1 gram) kosher salt
Chocolate Lava Cakes
- Cocoa powder, for dusting ramekins, as needed
- 4 ounce (115 gram / 1 stick) unsalted butter, cubed, plus more for greasing ramekins
- 6 ounce (170 gram) dark chocolate, chopped
- ½ teaspoon (1 gram) espresso powder
- 1 teaspoon (5 milliliter) vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- ¼ cup (50 gram) sugar
- ½ teaspoon (3 gram) kosher salt
- 2 tablespoon (15 gram) all-purpose flour
For Serving (optional)
- Powdered sugar, for dusting
- Fresh mint sprigs
Instructions
- Make Whipped Cream: In a medium bowl, whisk together the cold heavy cream, powdered sugar, vanilla bean paste, and kosher salt until the mixture thickens but remains smooth. This should take about 1.5 to 2 minutes. Cover and refrigerate until ready to serve.
- Prepare Raspberry Coulis: Taste your raspberries to determine the sugar needed—use 1 tablespoon for sweet berries or 2 tablespoons for tart ones. Combine raspberries, sugar, lemon juice, lemon zest, water, and kosher salt in a small saucepan over medium-low heat. Mash gently with a fork or whisk to release juices and cook for 3 to 5 minutes until berries soften and sugar dissolves. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract juices and discard seeds. Taste and adjust seasoning if necessary. Cover and refrigerate until chilled.
- Prepare Ramekins: Preheat your oven to 450°F (232°C). Butter four 4-ounce ramekins thoroughly, then dust the interiors with cocoa powder. Tap out excess cocoa powder to leave a thin, even layer. Arrange ramekins on a sheet tray.
- Melt Chocolate Mixture: Place cubed butter, chopped dark chocolate, and espresso powder in a heatproof glass bowl set over a small saucepan of simmering water, making sure the bowl does not touch the water. Stir continuously until smooth and fully melted, about 10 minutes. Remove from heat and stir in vanilla extract. Let the mixture cool slightly.
- Beat Eggs and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat the room-temperature eggs, egg yolk, sugar, and kosher salt on medium-high speed until the mixture doubles in volume, becomes pale and fluffy, approximately 4 to 5 minutes.
- Combine Mixtures: Whisk the flour into the cooled chocolate mixture until smooth. Gently fold the chocolate mixture into the egg mixture in batches, taking care not to deflate the batter.
- Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins. Bake for 9 to 10 minutes, until the cakes have risen, the sides spring back when touched, and the centers still jiggle slightly. Remove from the oven and let the cakes rest in the ramekins for 1 minute.
- Unmold Cakes: Using an oven mitt, quickly but gently invert each ramekin onto a small plate. Let sit for 10 seconds before lifting the ramekin off to reveal the lava cake.
- Serve: Dust the cakes with powdered sugar and garnish with fresh mint sprigs. Serve immediately with raspberry coulis and whipped cream.
Notes
- Adjust ingredient quantities accordingly if doubling or tripling the recipe.
- Make ahead tips:
- Ganache (melted chocolate mixture) can be made up to three days in advance; store in the fridge and bring to room temperature before assembling the batter.
- Batter can be prepared several hours ahead, divided into ramekins, covered, and left at room temperature for one hour before baking.
- Baked cakes can be refrigerated for up to three days or frozen for up to three months; reheat gently until the centers liquify again before serving.
