Chocolate Lava Cake with Raspberries and Vanilla Ice Cream
A rich, warm chocolate cake with a molten center, served with fresh raspberries and a scoop of vanilla ice cream. Quick to assemble and bake, this dessert feels indulgent but comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 8g
Ingredients
- 4 oz semisweet chocolate
- ½ cup butter
- 2 large eggs
- ¼ cup sugar
- 2 tbsp all-purpose flour
- ½ cup raspberries
Instructions
- 1
Preheat oven to 425°F. Grease two 6-ounce ramekins with butter or nonstick spray.
- 2
Melt 4 oz chocolate and 1/2 cup butter together in a microwave or over simmering water, stirring until smooth. Let cool slightly.
- 3
Whisk 2 eggs and 1/4 cup sugar into the chocolate mixture until well combined. Stir in 2 tbsp flour until just incorporated.
- 4
Divide batter between ramekins. Bake until edges are set but centers are soft and jiggly, about 10-12 minutes.
- 5
Let cool 1 minute, then run a knife around edges and invert onto plates. Serve immediately with raspberries and a scoop of vanilla ice cream.
Tools you’ll need
- 2 ramekins (6 oz)
- mixing bowl
- whisk
- microwave or small saucepan
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