Mini Chocolate Lava Cakes with Ganache & Raspberries

Ingredients

For the Lava Cakes

• 170 g (6 oz) dark chocolate, chopped

• 115 g (½ cup) unsalted butter

• 2 large eggs

• 2 egg yolks

• ½ cup (100 g) granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• ¼ cup (30 g) all-purpose flour

• 1 tablespoon cocoa powder (optional for deeper flavor)

For the Chocolate Ganache

• ½ cup (120 ml) heavy cream

• 100 g (3.5 oz) dark chocolate, finely chopped

• 1 tablespoon butter

Toppings

• Fresh raspberries

• Powdered sugar (for dusting)

• Mint or rosemary leaves for garnish (optional)

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Instructions

1. Prepare the Ramekins

1. Preheat oven to 220°C / 425°F.

2. Butter 6 small ramekins or muffin molds thoroughly.

3. Dust lightly with cocoa powder or flour to prevent sticking.

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2. Melt Chocolate and Butter

1. In a heatproof bowl, combine chopped dark chocolate and butter.

2. Melt using a double boiler or microwave in 30-second intervals, stirring each time until smooth.

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3. Make the Batter

1. In another bowl, whisk eggs, egg yolks, and sugar until pale and slightly thick.

2. Add vanilla extract and salt.

3. Slowly pour the melted chocolate mixture into the eggs while whisking.

4. Gently fold in flour and cocoa powder until smooth.

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4. Fill and Bake

1. Divide the batter evenly among the prepared ramekins.

2. Bake for 10–12 minutes.

The edges should be firm while the center remains soft.

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5. Make the Chocolate Ganache

1. Heat heavy cream until just steaming (not boiling).

2. Pour over chopped chocolate.

3. Let sit 1 minute, then stir until smooth.

4. Add butter for extra shine.

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6. Unmold the Cakes

1. Let cakes rest for 1 minute.

2. Run a knife around the edge.

3. Invert onto a plate.

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7. Decorate and Serve

1. Pour warm chocolate ganache over each cake.

2. Dust with powdered sugar.

3. Top with fresh raspberries and herbs.

Serve immediately while the center is molten.

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✅ Tips for Perfect Lava Cakes

• Do not overbake; the center should remain soft.

• Use high-quality dark chocolate (60–70%) for best flavor.

• Chill batter in ramekins for 30 minutes if you want a thicker lava center.