Chocolate-Raspberry Molten Lava Cakes

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Individual rich chocolate cakes with gooey raspberry centers, perfect for a romantic Valentine’s Day dessert. This French-inspired Valentine’s Day recipe, ready in about 29 minutes, layers bittersweet chocolate, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 6 French cuisine 350 cal/serving

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Ingredients

6 oz bittersweet chocolate
1/2 cup (113 g) unsalted butter
3/4 cup (150 g) granulated sugar
3 large eggs
1/4 cup (30 g) all-purpose flour
12 whole fresh raspberries
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 425°F (220°C). Butter six 6-ounce ramekins and lightly dust them with flour, tapping out excess.
Step 2: In a heatproof bowl over simmering water, melt 6 oz bittersweet chocolate with 1/2 cup unsalted butter, stirring until smooth and glossy, about 3-4 minutes.
Step 3: Remove from heat and whisk in 3/4 cup granulated sugar until combined. Add 3 large eggs one at a time, whisking well after each addition.
Step 4: Stir in 1/4 cup all-purpose flour until just combined and smooth.
Step 5: Spoon half the batter evenly into the prepared ramekins. Place 2 fresh raspberries in the center of each, then cover with remaining batter.
Step 6: Bake for 12-14 minutes until the edges are set but the center is still soft and slightly jiggly.
Step 7: Let cakes cool for 5 minutes, then run a knife around edges and invert onto plates. Dust with powdered sugar before serving.