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Chocolate Molten Cakes with Sugar-Coated Raspberries

February 10, 2016
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Because Valentine’s Day is quickly approaching–and because chocolate is the perfect way to say “I love you,” I decided to repost this fabulous recipe for Chocolate Molten Lava Cakes with Sugar-Coated Raspberries.

I have to tell you, these rich, serving-size cakes are to die for, yet they’re surprisingly easy to make. 

Not only are they perfect for special occasions, they’re simple enough to whip up any time you’re in need of a serious chocolate fix.

The sugar-coated raspberries not only add a touch of color and fanciness to the plate, but their light tart/sweetness is the perfect accompaniment to the rich chocolate cakes. 

Individual Chocolate Molten Lava Cakes with Sugar-Coated Raspberries

One of the great things about individual chocolate molten lava cakes is that they don’t take long to bake, so you can put them together before dinner and bake them right afterward to serve warm and gooey. They also taste great when they’re completely cool, so feel free to bake them earlier in the day.  In fact, some people (aka moi) prefer to refrigerate them and eat them cold, because they taste extra fudgy that way.

Make these divine little cakes for your special someone this Valentine’s Day.  By the way, it’s perfectly okay if that special someone is YOU!


Chocolate Molten Lava Cakes with Sugar-Coated Raspberries

Makes 12 cakes


1 cup (2 sticks) butter (preferably grass-fed organic) or ghee (here’s how to make your own!)
8 oz. (1 1/3 cups) semi-sweet chocolate chips (I love these dairy-free soy-free chocolate chips)
5 eggs, preferably from free-range hens
1/2 cup cane sugar or Sucanat
a pinch of sea salt
4 teaspoons all-purpose flour


1 (6 oz.) container fresh organic raspberries
2-3 tablespoons cane sugar or Sucanat
Whipped cream or whipped coconut cream (optional)


  1. Preheat oven to 450F.  Line muffin pan with 12 paper liners
    and spray liners with cooking spray
  2. Place butter and chocolate chips in a glass bowl or large Pyrex measuring cup and microwave for 1 minute; remove and stir to completely melt the chocolate chips.  If necessary, cook an additional 30 seconds, or until chips are melted.  (Or, if you’d prefer not to use the microwave, melt the butter and chocolate chips in the top of a double boiler over a pan of simmering water, stirring until completely melted and smooth.)
  3. In a bowl attached to an electric mixer, beat eggs, 1/2 cup sugar, and salt until sugar dissolves.  Beat in melted chocolate mixture until smooth.  Mix in flour just until combined.
  4. Divide batter among muffin cups.  (Note: Batter can be made up to a day ahead. Simply refrigerate and return to room temperature before baking.)  Place in oven and bake until batter puffs up on the edges but the center is still wet and shiny, about 8 to 9 minutes.
  5. Cool in pans 5 minutes, then carefully lift cakes from pans, remove paper liners, and transfer cakes to serving plates. 
  6. Roll raspberries in 2-3 tablespoons sugar until well coated and serve with warm cakes.  (Don’t do this ahead of time, or the sugary coating will melt into the raspberries.)  For a pretty presentation, drizzle some melted chocolate or raspberry syrup on the serving plates before adding the cakes and raspberries to the plates. You can also sprinkle the cakes with powdered sugar or add a dollop of whipped cream or whipped coconut cream, if desired.  These are soooo good—I think you should eat two!


P.S.  For another great Valentine’s Day dessert, check out my easy recipe for Chocolate-Covered Strawberries!

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