Short description

Indulgently rich and elegantly flavored, these molten chocolate cakes are studded with the subtle floral note of almond extract. They’re served warm, oozing luscious chocolate, and paired with a vibrant raspberry-honey sauce accented with a hint of Kirsch for depth.

Why You’ll Love This Recipe

Flavor fusion: The semisweet chocolate and almond extract create a smooth, nutty aroma that’s both comforting and sophisticated.
Molten center magic: Each cake delivers a luscious, flowing core—pure indulgence in every spoonful.
Fruit-forward sweetness: The raspberry-honey sauce brings a bright, fruity counterpoint, beautifully balancing the rich chocolate.
Impressive yet approachable: Elegant enough for dinner parties, quick enough for a special weeknight treat.

Molten Chocolate Cakes with Raspberry Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces semisweet chocolate, chopped, divided
2 tablespoons heavy cream
½ cup sugar, plus 2 tablespoons for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for greasing ramekins
4 eggs
4 egg yolks
2 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon almond extract

Sauce and Garnish:

1 fresh raspberries
2 tablespoons sugar
1 tablespoon Kirsch (optional)

Directions

Prep ramekins
Preheat your oven to 400 °F (around 200 °C). Butter each ramekin with 2 tablespoons of the butter, then dust with 2 tablespoons of sugar—tap out the excess.
Make ganache center
In a double boiler, melt 2 ounces of the chopped semisweet chocolate with the heavy cream, stirring until smooth. Set aside to cool slightly.
Prepare batter
In a medium bowl, beat together the eggs, egg yolks, and remaining ½ cup sugar until pale and thick. Sift in the flour, salt, and stir in the almond extract. Then fold in the melted butter and the rest of the chopped chocolate until the batter is smooth and combined.
Assemble
Divide batter evenly into the prepared ramekins. Use a small scoop or spoon to place a dollop of the chilled ganache in the center of each, slightly pressing it into the batter.
Bake
Place ramekins on a baking sheet and bake until the edges are set but the centers remain slightly jiggly—about 10–12 minutes.
Make raspberry-honey sauce
While cakes bake, combine raspberries, sugar, and Kirsch (if using) in a small saucepan over low heat. Gently heat until the sauce thickens and the sugar dissolves—about 5 minutes.
Serve
Let cakes rest for about 5 minutes after baking. Run a knife around the edges, invert each cake onto a plate, and drizzle with the raspberry-honey sauce. Garnish with a few whole raspberries on the side.

Servings and timing

Servings: 4 (one molten cake per person)
Prep time: ~15 minutes
Bake time: ~10–12 minutes
Total time: ~30 minutes

Variations

Flourless version: Omit the flour entirely for a more fudgy, dense cake—often called mi-cuit or fondant au chocolat.
Chocolate center alternative: Instead of ganache, place a square of high-quality dark chocolate in each ramekin before filling with batter.
Spiced twist: Add a pinch of cinnamon or orange zest to the batter for aromatic depth.

Storage/Reheating

These cakes are best enjoyed fresh—but leftovers can be refrigerated for up to 2 days. Reheat gently in the oven at 300 °F until warm, or microwave briefly in ramekins.

FAQs

1. What is the purpose of the almond extract?

It adds a warm, nutty complexity that complements the chocolate without overpowering it.

2. Can I make the cakes ahead of time?

You can prepare and assemble them in ramekins, cover, and refrigerate for a few hours. Bake directly from the fridge, adding a couple extra minutes if needed.

3. Why use ganache in the center?

The chilled ganache ensures a molten core while the surrounding cake sets perfectly. It’s a classic technique for achieving that signature lava effect.

4. Can I freeze the assembled cakes?

Yes—freeze assembled, unbaked cakes covered well. Bake from frozen, adding a few extra minutes to the bake time.

5. What if my sauce is too runny?

Simply simmer it longer to reduce, or stir in a small slurry of cornstarch and water to thicken slightly.

6. What if my cake doesn’t release cleanly?

Ensure your ramekins are well-buttered and sugared. Gently warm or tap the outside to loosen before inverting.

7. Can I use frozen raspberries in the sauce?

Yes—just thaw them first and strain if desired for a smoother sauce.

8. Is it safe to serve these with undercooked centers?

Yes—molten cakes reach safe internal temperatures even when runny, similar to other custard-like desserts.

9. Why dust with sugar instead of flour or cocoa?

Sugar caramelizes slightly at the edges, adding subtle crunch and sweetness, while helping the cake release cleanly.

10. Can I use milk chocolate instead?

You can, but semisweet chocolate offers deeper flavor and better balance with the raspberry-honey sauce.

Conclusion

These Chocolate Almond Extract Lava Cakes with Raspberry Honey Sauce strike the perfect balance between indulgence and elegance. With rich chocolate, aromatic almond, and bright fruit sauce, they’re a dessert that feels both luxurious and effortless. Make them when you want to impress—or just treat yourself.

Chef MARTHA