Rich, dense and fudgy, this chocolate molten lava cake topped with a sweet and refreshing raspberry sorbet is the perfect dessert to enjoy any day.
When it comes to chocolate cake, 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.
It’s really easy! Melt semi-sweet baking chocolate in the microwave at 30 seconds intervals, stirring it 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 in 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 ice cream. Yum!
This dessert is rich, decadent, moist, chocolaty, fruity and completely refreshing all at once. Nothing beats that!
Chocolate Molten Lava Cake with Raspberry Sorbet
- 1/2 cup semi-sweet baking chocolate
- 2 tablespoons unsalted butter at 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
- 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 it 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.