Description

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!

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

Cook Mode Prevent your screen from going dark

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