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Easy Valentines Day Chocolate Lava Cake for Two with Raspberry Sauce

chocolate lava cake for two with raspberry sauce - featured image
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A rich, molten chocolate lava cake for two, topped with a tart raspberry sauce. Perfect for a romantic Valentine’s Day dessert that comes together in just 20 minutes.

Ingredients

Scale
  • 4 ounces (113g) semi-sweet chocolate, chopped
  • 4 tablespoons (56g) unsalted butter
  • 1/3 cup (40g) powdered sugar
  • 1 large egg + 1 large egg yolk
  • 2 tablespoons (15g) all-purpose flour
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Powdered sugar for dusting
  • Fresh raspberries and mint sprigs for garnish (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Generously butter two 6-ounce ramekins and dust with cocoa powder, tapping out excess.
  2. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture bubbles (about 5 minutes). Stir in cornstarch slurry and cook 1-2 minutes until thickened. Strain through a fine-mesh strainer and set aside.
  3. In a medium microwave-safe bowl, microwave chocolate and butter in 30-second intervals, stirring between each, until smooth (1-2 minutes total).
  4. Stir powdered sugar into melted chocolate mixture until smooth. In a separate bowl, whisk together egg, egg yolk, and vanilla until slightly frothy (about 30 seconds). Slowly pour egg mixture into chocolate mixture, whisking constantly. Fold in flour and salt until just combined.
  5. Divide batter evenly between prepared ramekins. Place on a baking sheet and bake for 12-14 minutes, until edges are set but center jiggles slightly.
  6. Let cakes rest in ramekins for 1 minute. Run a thin knife around the edge, place a plate upside down on each ramekin, and flip to release. Spoon raspberry sauce around each cake, dust with powdered sugar, and serve immediately with ice cream or whipped cream if desired.

Notes

For best results, use room temperature eggs. Do not overbake; the center should jiggle slightly when done. The raspberry sauce can be made up to a week ahead and stored in the refrigerator. Batter can be prepared up to 24 hours in advance and refrigerated in ramekins; add 2-3 minutes to baking time if baking from cold.

Nutrition

Keywords: chocolate lava cake, lava cake for two, Valentine's Day dessert, raspberry sauce, molten chocolate cake, easy dessert, romantic dessert

Find it online: https://evabake.com/easy-valentines-day-chocolate-lava-cake-for-two-with-raspberry-sauce/