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Indulgent Molten Chocolate Cake with Raspberry Compote

Updated: Aug 14, 2020

This beautiful velvety chocolate dessert is an essential party dessert. A beautiful chocolate cake with a runny, semi-underdone interior is something no one will deny. If chocolate wasn't enough, this raspberry compote is a perfect contrast to chocolate, which brightens up the whole dish.


8 raspberries

2 whole eggs

4 tbsp butter

3 tbsp sugar

2 tbsp flour

7 oz chocolate (preferably bittersweet)

Pinch of salt

Powdered sugar (for dusting - optional)

  1. Preheat oven to 425ºF. Butter and flour 4 6oz. ramekins. This will allow for the cakes to rise a bit and remove easily.

  2. Melt the butter and chocolate together in the microwave or over a double boiler.

  3. In a separate bowl, beat eggs, sugar, and salt until smooth and lemony yellow.

  4. Mix the chocolate mixture into the egg mixture along with the flour.

  5. Bake for 6-8 minutes depending on ramekin size. Inserting a toothpick is not a good test here, as we want the cakes to be underdone and molten inside.

  6. While the cakes are baking, make the raspberry compote: Using a fine mesh sieve, press on raspberries until all juice is released. This may require some added force. Mix in 1 tbsp sugar if desired, but raspberries are generally very sweet.

  7. Garnish with raspberry compote and optionally dust with powdered sugar.

  8. Serve immediately.

  9. Enjoy!

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