Raspberry Lava Cake (Mi-cuit au Chocolat)

Quick Summary: Raspberry lava cake, or mi-cuit au chocolat, is a small dark chocolate cake baked just until the edges set while the center stays warm and molten. This five-ingredient version bakes in individual ramekins at 425°F (218°C) for 12 minutes, is served with a quick raspberry sauce, and comes together from start to finish in about 30 minutes.

What is lava cake?

Lava cake (aka molten chocolate cake) is a popular dessert with a warm, flowing chocolate center. In French, it's called mi-cuit au chocolat, meaning "half-cooked chocolate" in English.

The lava cake batter resembles brownie batter, which is why it's sometimes called brownie lava cake or lava brownies.

Lava cake history

It is believed that American chef Jean-Georges Vongerichten invented the lava cake in 1987.

Although the French chef Jacques Torres argues that the lava cake (mi-cuit au chocolat in French) already existed in France. 

Yes, once again (after Tarte Tatin on my blog), the great dessert came to life as a baking mistake.

Chef Vongerichten was making a chocolate sponge cake. He took the cake out of the oven before it was ready and found that the center was still runny. However, it was warm and had an incredible texture. So, the lava cake, or lava brownie, was born.

Why you'll love this recipe

• It is quick and easy. The five-ingredient batter comes together and bakes in under 30 minutes.
• It is perfect for special occasions. This dark chocolate lava cake is a favorite for Valentine's Day and an easy choice for parties.
• It is make-ahead friendly. You can prepare and even freeze the batter in advance, so there is less to do before serving.
• There is no chilling time. Serve the cakes warm, straight from the oven, with the molten center still flowing.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: the recipe calls for unsalted butter.

• Dark chocolate: use high-quality dark chocolate such as Scharffen Berger dark chocolate, Valrhona dark chocolate, or Lindt Excellence dark chocolate. Do not use chocolate chips.

• Eggs: use large, whole eggs at room temperature.

• Sugar: use granulated white sugar.

• Flour: a bit of all-purpose flour is needed for this recipe.

• Raspberries: Use fresh or frozen berries interchangeably to make the raspberry sauce, and let it cool while the lava cakes bake.

• Pistachios: Chopped, toasted pistachios bring color, texture, and taste to the dessert.

Equipment

Here are the main tools you need to make this raspberry lava cake:

• Three individual ramekins, to bake and shape the cakes.
• Small saucepan, to cook the raspberry sauce.
• Heatproof bowl set over a pan (bain-marie) to gently melt the chocolate and butter.
• An electric mixer, to whip the eggs and sugar until pale.
• Rubber spatula, to fold the batter together.
• Dessert plates, to flip and unmold each cake.

How to make raspberry lava cake

Step 1. Preheat oven to 425°F (218°C). Butter and flour three individual ramekins and set aside.

Step 2. To make the raspberry sauce, pour water and sugar into a saucepan, add raspberries, and cook over medium heat for 1 to 2 minutes.

Step 3. Add chopped pistachios at the last moment, then remove from the heat. Let it cool down (photo 1). 

Step 4. To make the cake batter, melt the chocolate and butter in a bain-marie (water bath).

Step 5. Using an electric mixer, whip eggs and sugar until the mixture whitens (photo 2).

Step 6. Add flour and melted chocolate with butter, and mix with a rubber spatula (photo 3).

Step 7. Fill the ramekins with the batter halfway, then place a piece of chocolate in the center. Finish filling the molds (photo 4).

Step 8. Bake for 12 minutes. Remove lava cakes from the oven and let cool for 2 minutes (photo 5).

Step 9. Place a dessert plate on top of the ramekin. Flip the dish and ramekin together to remove the cake from the mold.

Step 10. Sprinkle with powdered (icing) sugar, pour raspberry sauce over each cake, and serve immediately.

Expert Tips

1. Use fresh or frozen berries to make the raspberry sauce, and let it cool while the lava cakes bake.
2. Use high-quality dark chocolate, such as Scharffen Berger, Valrhona, or Lindt Excellence. Do not use chocolate chips.
3. Read how to melt chocolate before you begin.
4. Add a pinch of salt, or use salted butter, to intensify the chocolate's flavor.
5. Baking time is key to making this dessert. You may need to use a toothpick to test the centers of the cakes to make sure they are not overbaked.
6. To release cakes, use a knife to loosen them from the edges. Then let the ramekin sit upside down for a few seconds after flipping.

How to serve lava cake

• Accompany it with a scoop of ice cream, custard, or whipped cream.
• Sprinkle the dark chocolate lava cake with toasted nuts (hazelnuts, almonds, pistachios) or shredded coconut.
• Serve the dessert with pomegranate seeds, fresh raspberries, or cherries to add a tangy note.
• Sprinkle the cakes with fleur de sel before serving to enhance the chocolate's flavor.
• Dust lava cakes with powdered sugar or cocoa powder, and serve them in ramekins if you prefer not to flip them. 
• Bake cakes in ovenproof cups, filling them up to half instead of traditional ramekins. Sprinkle with some toasted nuts, pipe the whipped cream, and sprinkle with cocoa powder.

Lava cake variations

Experiment with lava cake ingredients to make the dessert original and personal.

• Try the milk chocolate version for a sweeter flavor.
• Add ground cinnamon and chili powder to the cake batter for a Mexican chocolate twist: Mexican "Hot" Chocolate Molten Lava Cakes.
• Top each lava cake with peanut butter before baking and make Peanut Butter Chocolate Lava Cakes.
• To enjoy a runny dulce de leche center, follow the recipe for Molten Caramel Cakes.
• Make Chocolate-Espresso Lava Cakes if you are a coffee-lover.
• Add Grand Marnier and orange zest to make these unique Grand Marnier Molten Chocolate Cakes.
• Add red food coloring to the batter and enjoy Red Velvet Molten Chocolate Lava Cakes.
• Add your favorite liquor to make Molten Chocolate Liquor Cakes.
• Surprise your guests with Molten Chocolate Cakes with Matcha Tea and Black Sesame Seeds Filling.
• Flourless Chocolate Lava Cakes will please those on a gluten-free diet.

Recipe FAQ

What does mi-cuit au chocolat mean?
Mi-cuit au chocolat is French for "half-cooked chocolate." It refers to a small chocolate cake baked just until the edges set, while the center stays warm and molten, which is exactly what an English speaker calls a lava cake.

Is it safe to eat a lava cake?
Yes. The cake is baked through, and the flowing center is melted chocolate placed in the middle before baking, not raw batter. Even the egg-containing versions are safe because eggs baked at 425°F (218°C) for 12 minutes reach a safe temperature. This dessert is fine to eat during pregnancy.

Can you bake lava cakes in a muffin pan?
Yes. If you don't have ramekins, butter and flour muffin pan cups, fill them with the chocolate batter and bake at 425°F (218°C) for 8 to 10 minutes. Use a spoon to release the cakes from the mold.

How do you make a gluten-free lava cake?
Replace the wheat flour with cornstarch or a gluten-free flour blend. The texture stays soft, and the center still flows.

How do you make a vegan lava cake?
Remove the eggs and butter and replace them with a mix of applesauce and almond puree. Use a dairy-free dark chocolate to keep it fully plant-based.

Can you make lava cakes in advance?
Yes. Make the batter one day ahead, pour it into prepared ramekins, cover with plastic film, and refrigerate; the next day, uncover and bake as directed. You can also freeze the filled ramekins for up to 3 months and add a couple of extra minutes to the baking time.

What wine pairs with a lava cake?
A naturally sweet dessert wine works well and stands up to the dark chocolate.

Love chocolate desserts? Try these next!

• French Chocolate Cake
• Chocolate Ganache Cake
• French Chocolate Mousse
• Chocolate Fondant 
• French Chocolate Fondant Cake
• Royal Chocolate Cake Trianon
• French Chocolate Crepes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Recipe card

Raspberry Lava Cake (Mi-cuit au Chocolat)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

This raspberry lava cake (mi-cuit au chocolat) is a rich molten chocolate cake with a warm, flowing center. It takes only 30 minutes to make the five-ingredient batter and serve the cakes fresh from the oven, topped with a quick raspberry sauce.

• Author: Irina Totterman
• Prep Time: 18 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 3 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cake batter:

• 1.4 oz. (40 g) butter
• 2.7 oz. (75 g) dark chocolate + 3 pieces of dark chocolate
• 2 eggs
• 9 ½ teaspoons (45 g) sugar
• 1 tablespoon flour

For the raspberry sauce:

• 3 tablespoons sugar
• 3 tablespoons water
• 1.7 oz. (50 g) fresh raspberries
• 0.7 oz. (20 g) pistachios, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (218°C). Butter and flour three small, individual ramekins, then set aside.
2. To make the raspberry sauce, pour water and sugar into a saucepan, add raspberries, and cook over medium heat for 1 to 2 minutes. Add chopped pistachios at the last moment, then remove from the heat. Let it cool down. 
3. To make the cake batter, melt the chocolate and butter in a bain-marie (water bath). Using an electric mixer, whip the eggs and sugar until the mixture is pale. Add the flour and melted chocolate mixture, and fold in with a rubber spatula. Fill the ramekins halfway, then place a piece of chocolate in the center. Finish filling the molds. Bake for 12 minutes.
4. Remove lava cakes from the oven and let cool for 2 minutes. Place a dessert plate on top of the ramekin. Flip the dish and ramekin together to remove the cake from the mold. Sprinkle with powdered (icing) sugar, pour raspberry sauce over each cake, and serve immediately.

Notes

1. Use fresh or frozen berries to make the raspberry sauce, and let it cool while the lava cakes bake.
2. Use high-quality dark chocolate, such as Scharffen Berger, Valrhona, or Lindt Excellence. Please do not use chocolate chips.
3. Read how to melt chocolate before you begin.
4. Add a pinch of salt, or use salted butter, to intensify the chocolate's flavor.
5. Baking time is key to making this dessert. You may need to use a toothpick to test the centers of the cakes to make sure they are not overbaked.
6. To release cakes, use a knife to loosen them from the edges. Then let the ramekin sit upside down for a few seconds after flipping. 

Nutrition

• Calories: 435
• Sugar: 45.2 g
• Sodium: 174 mg
• Fat: 24.3 g
• Saturated Fat: 13.3 g
• Carbohydrates: 51.1 g
• Fiber: 2.7 g
• Protein: 7.4 g
• Cholesterol: 144 mg

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://gourmand.viepratique.fr/. It was originally published on June 15, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.