Chocolate Lava Cake
A decadent chocolate sponge cake with a warm, liquid center, dusted with powdered sugar and served with fresh raspberries and mint.
27 min
Medium
Francesa / Internacional
2 servings
The story behind
The molten chocolate cake is the definition of elegance in baking, combining a firm crust with a melted heart that surprises at the first bite. This version stands out for the balance between the sweetness of the chocolate and the tartness of the fresh raspberries. Professionally and cleanly presented, it is the perfect ending for a special family dinner, capturing both a gourmet and home-style aesthetic.
Instructions
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1Preheat the oven to 200°C and grease two small ramekins with butter and a pinch of cocoa powder.
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2Melt the chocolate with the butter using a double boiler or in the microwave in short bursts.
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3Whisk the eggs with sugar until slightly thickened and fold in the melted chocolate mixture.
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4Gently fold in the sifted flour until the batter is smooth and homogeneous.
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5Pour into the ramekins and bake for 10-12 minutes; the outside should be set but the center should still feel soft.
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6Carefully unmold onto a clean plate, dust with powdered sugar, and garnish with raspberries and mint for a professional finish.
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