Valentine’s Day Chocolate Raspberry Lava Cake
Impress your loved ones with these decadent Valentine’s Day Chocolate Raspberry Lava Cakes! Rich, molten chocolate cakes with a gooey raspberry ganache center, topped with chocolate frosting and fresh raspberries. Perfect for a romantic dessert!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 6 mini lava cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Units
Scale
- For the Lava Cakes:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 6 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup raspberry preserves
- 1/3 cup semi-sweet chocolate chips (for drizzle)
- 12 fresh raspberries (for garnish)
- 1/2 cup chocolate frosting
- Heart-shaped cookie cutter
- For the Chocolate Raspberry Ganache:
- 1/3 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
- 2 tbsp raspberry preserves
Instructions
- Make the Batter:
- Preheat oven to 425°F (220°C). Grease and flour a mini heart-shaped cake pan or muffin tin.
- In a microwave-safe bowl, melt bittersweet chocolate and butter in 30-second intervals, stirring until smooth.
- Whisk in powdered sugar, eggs, egg yolks, vanilla, and salt. Stir in flour until just combined.
- Bake the Cakes:
- Divide batter evenly into prepared pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes until edges are set but centers are slightly soft.
- Let cool for 5 minutes before carefully removing cakes from the pan.
- Prepare the Ganache:
- Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and raspberry preserves in a bowl.
- Let sit for 2 minutes, then whisk until smooth.
- Assemble the Lava Cakes:
- Take one of the mini heart cakes and use a heart cookie cutter to cut out the center.
- Fill the hole with the chocolate raspberry ganache, then place another mini heart cake on top.
- Cover the entire cake with chocolate frosting.
- Decorate:
- Melt the chocolate chips and drizzle over the top of the cakes.
- Top with fresh raspberries for a beautiful finishing touch.
Notes
For a gluten-free version, use gluten-free all-purpose flour.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds before serving.
If you don’t have a heart-shaped pan, you can use a regular muffin tin and cut out heart shapes after baking.
Nutrition
- Serving Size: 1 mini cake
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg