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Raspberry Lava Cake (Mi-cuit au Chocolat)

Chocolate raspberry lava cake dusted with icing sugar on a white dessert plate: Close up.
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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.

Ingredients

Scale

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 1/2 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

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

Find it online: https://www.bakinglikeachef.com/lava-cake-cyril-lignac/