Chocolate Molten Lava Cakes with Raspberry Sauce Recipe Recipe

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serves:

6

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

To make the raspberry sauce:

  1. In a medium saucepan, cook raspberries, water, and sugar over medium heat for about 15 minutes, or until thick and saucy. Remove from heat and stir in lemon juice and salt. For a smoother sauce, press through a fine-mesh strainer to remove the seeds. Let cool, then store in refrigerator

To make the molten lava cakes:

  1. Preheat the oven to 400 degrees. Lightly grease six 6-ounce ramekins and line the bottom of each ramekin with a small parchment paper circle for easy unmolding. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix
  2. Fill each prepared ramekin one-quarter way full. Place 1 heaping tablespoon of chocolate chips on top of the batter in the centre. Fill the ramekins with more batter
  3. Place the ramekins on a rimmed baking sheet and bake for 15 minutes. Remove from oven and let sit for 3 minutes. Run a sharp knife around the edges of each cake and then gently unmold
  4. To serve: Sift powdered sugar over the top and drizzle with the Raspberry Sauce. Serve immediately while warm.

Taken from Chloe’s Kitchen (Simon & Schuster; £12.99)

Ingredients

  • For the raspberry sauce:
  • 1 12-ounce bag frozen raspberries or 2 cups fresh
  • 2 tablespoons water
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • ⅛teaspoon salt
  • For the molten lava cakes:
  • 1½ cups self-raising flour
  • 1 cup sugar
  • ⅓cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup soy, almond, or rice milk
  • ½ cup canola oil
  • 2 tablespoons white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 6 tablespoons semisweet chocolate chips (dairy-free)
  • Icing sugar for dusting

Method

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