The Ultimate Chocolate Lava Cake | Fast and Easy with Rasberry Coulis and Vanilla Mascarpone Cream

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I love chocolate, and I can’t think of a better dessert than a beautiful chocolate lava cake with that warm, chocolatey, rich, liquid center. This is the kind of dessert that wows but is surprisingly easy! The raspberry coulis truly takes it to the next level! This is the one that you are going to make over and over again!


Ingredients:
• 6 oz dark chocolate
• 6 Tbsp butter
• 1/3 cup sugar
• 2 eggs
• 2 egg yolks
• 1/3 cup flour
• 1/4 tsp salt
• 1/2 tsp vanilla (optional)

Directions:
1. Preheat oven to 425°F.
2. Butter & dust 4 ramekins. Fill 2/3 full.
3. Melt chocolate + butter. Let cool 1 minute.
4. Whisk in sugar.
5. Whisk in eggs + yolks.
6. Whisk in flour + salt (+ vanilla).
7. Bake on a sheet tray:

• Small ramekins: 9–11 min
• Medium ramekins: 11–13 min
• Large ramekins: 13–15 min

8. Let rest 1 minute, run a knife around edge, flip.

How to tell they’re done:
• Edges firm
• Center soft & springy
• If it sinks → bake 1 more minute
• If it’s firm → it’s done but not lava

Lava cake tip: Ovens and ramekins vary. Don’t trust the clock, trust the touch test. You want a soft, springy center, not a liquid one.

RASBERRY COULIS:
Ingredients:
• 1 cup raspberries (fresh or frozen)
• 2 Tbsp sugar (to taste)
• 1 tsp lemon juice

Directions:
1. Add raspberries, sugar, and lemon juice to a small saucepan.
2. Bring to a simmer and cook 3–4 minutes, stirring and lightly smashing berries.
3. Blend until smooth, (immersion blender or regular blender) OR, strain through a fine mesh strainer for a smoother sauce.

VANILLA MASCARPONE CREAM:

Ingredients:
• 1/2 cup mascarpone
• 1/2 cup heavy cream
• 2 Tbsp sugar
• 1/2 tsp vanilla

Directions:
1. Add everything to a bowl.
2. Whisk until:
• Smooth
• Thick
• Soft-to-medium peaks