Raspberry Lava Cake is the perfect celebratory dessert. They are simple to make, yet decadent, delicious and everyone’s favorite dessert!
This is a sponsored post written by me on behalf of Bota Box. All opinions are 100% mine.
When people think of homemade lava cake, they might think it seems extremely difficult to make. I will tell you though, recreating this delicious Raspberry Lava Cake at home is actually simple. So simple, you will probably be shocked at how little effort it actually takes. Serving these on a special occasion or really anytime will make your family happy and satisfied with this tasty dessert. Don’t forget to pair the raspberry lava cake with some wine too.
I decided to make this Raspberry Lava Cake in preparation for Father’s Day which is right around the corner. You see, my husband’s favorite dessert is molten lava cake, and he loves raspberries, so I wanted to try to incorporate them into the traditional recipe. Boy did it work, and it was seriously delicious. Even though we usually stick around for Father’s Day, I still feel like it’s nice to make the day a special adventure, even if it’s just at home. It’s important to show a Dad that he is special and valued as well!
By mashing up some raspberries with preserves, you get the perfect balance of berry sweetness to chocolate. Of course I wanted to balance them out with some delicious Pinot Noir, my husband’s favorite. While some people might wonder why boxed wine, I don’t at all. I love that Bota Box cares about the environment and has 100% recyclable packaging and the packaging creates 85% less landfill waste than traditional glass packaging! The boxes are made with 100% post-consumer fiber and printed with VOC-free inks on Kraft unbleached recycled paper. For the last eight years they have also team up with the Arbor Day Foundation to plant over 200,000 trees around the country. They are doing a lot of great things at Bota Box, and I am happy to support them with my business! You can click here to find out where to find Bota near you!
They have so many varieties of wine too, so no matter what type of dessert you make or adventure you go on, you can find the right wine to pair with it. I especially like Bota’s Malbec, Pinot Noir and Dry Rose, just to name a few!
- 1 stick unsalted butter , plus melted butter for brushing
- 1 TBS unsweetened cocoa powder
- 1/4 cup 1/4 cup all-purpose flour , plus 1 tablespoon extra
- 5 ounces dark chocolate chips
- 6 fresh raspberries , plus more for garnish
- 3 TBS raspberry preserves
- 1/2 cup sugar
- 3 eggs , room temp
- powdered sugar
Preheat the oven to 425 degrees F. Brush four small ramekins with melted butter. Set aside.
In a small bowl, whisk the cocoa powder with 1 tablespoon of flour; sprinkle the mixture into the ramekins to cover the bottom and sides, lightly dusting them and then tapping to remove any extra. Place the ramekins on a baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Set aside.
In a small bowl, mash the raspberries with the seedless raspberry preserves; set aside.
In a bowl, using an electric mixer, beat the sugar, eggs, and pinch of salt at medium-high speed until thickened- about 3 minutes. Fold in the melted chocolate until no streaks remain. Fold in 1/4 cup of flour.
Spoon two-thirds of the batter into the ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 18-19 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 10 minutes.
Run the tip of a knife around each cake to loosen. Invert a small plate over each cake and filp carefully to remove cakes. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and garnish with raspberries. Serve immediately.
Thanks again to Bota Box for sponsoring this post, as always, all opinions are my own.
Like desserts as much as I do?! Check out these other recipes from Domestic Superhero:
Twix Cheesecake Bars
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