Raspberry Chocolate Lava Cake
Fresh raspberry filling is swirled into this warm chocolate lava a cake for a dessert that's decadent, delicious, and oh so easy!
Servings: 8 servings
Calories: 265kcal
Ingredients
- 10 ounces fresh raspberries
- 1 cup + 2 tablespoons sugar divided
- 1 teaspoon cornstarch
- 1/2 cup cocoa powder divided
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter melted
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- 3/4 cup boiling water
- Vanilla ice cream or whipped cream for topping
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray. In a medium bowl, toss together raspberries, 2 tablespoons of sugar and cornstarch. Set aside
- In a medium bowl, combine 1/2 cup sugar and 1/4 cup cocoa powder. Set aside.
- In a large bowl, whisk together flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt. Whisk in milk, butter, egg yolk and vanilla until smooth (batter will be stiff). Stir in chocolate chips.
- Spread batter into prepared pan. Dollop with spoonfuls of raspberries. Sprinkle reserved sugar and cocoa mixture over top.
- Carefully pour the boiling water evenly over the cake. Do not stir.
- Bake for about 25 minutes, or until the top of the cake is cracked and the edges are firm, but the center is still gooey.
- Serve warm with ice cream or whipped cream.
Nutrition
Serving: 1g | Calories: 265kcal | Carbohydrates: 35g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 259mg | Fiber: 4g | Sugar: 14g