Outrageously Rich Molten Chocolate Raspberry Cakes with Rose Cream are ten individual 70%-chocolate puddings with raspberries folded in, baked just long enough to set the edges and leave the middles molten. The rose-scented cream alongside keeps the richness honest.
Prepare for a moment of pure, unadulterated bliss! These are not just chocolate cakes; they are outrageously rich, molten-hearted treasures bursting with raspberry surprises. The secret? Using the absolute best quality dark chocolate you can find—it truly elevates the flavour from delicious to divine. To achieve that perfect, elegant look, I’ll share a little trick for creating a neat, flat top, perfect for holding a dollop of ethereal rose cream. Let’s bake something truly special!
Ingredients
• For the Molten Chocolate Cakes (Makes 10)
• 300g (10.6 oz) / 10.5 oz (298 g) 70% cocoa solids chocolate, chopped
• 125g (4.4 oz) / ½ cup unsalted butter, chopped, plus more for the moulds
• 6 large eggs
• 175g (6.2 oz) / ¾ cup granulated sugar
• 100g (3.5 oz) / ¾ cup raspberries, halved
• For the Delicate Rose Cream
• 4 tbsp (60 ml) rose water
• 1 tbsp (15 ml) icing sugar, sifted
• 100ml (3.4 fl oz) / ½ cup cold double cream (heavy cream)
• To Decorate
• 10 fresh raspberries
• Icing sugar, to dust
• 10 unsprayed rose petals, washed (optional)
Instructions
1. Preheat your oven to 170°C (340°F)/fan 150°C (300°F)/gas mark 3½. Lightly butter 10 individual muffin or dariole moulds.
2. Gently melt 225g (7.9 oz) of the chocolate and all the butter. You can do this in a heatproof bowl over simmering water (don’t let the bowl touch the water) or in the microwave on a low setting, stirring every 10 seconds. Set aside to cool slightly.
3. In a separate large bowl, whisk the eggs while gradually adding the granulated sugar. Continue whisking until the mixture is frothy, glossy, and pale.
4. Pour the cooled chocolate and butter mixture into the egg mixture, mixing thoroughly until just combined. Gently fold in the halved raspberries and most of the remaining chopped chocolate, saving 10 pieces for the centers.
5. Divide the batter evenly between your prepared moulds. Push one of the reserved pieces of chocolate into the middle of each cake.
6. Bake for 15–20 minutes. The cakes should have risen and be firm to the touch, but still have a gooey, molten center. Let them cool in the moulds on a wire rack.
7. While the cakes cool, make the rose cream. In a chilled bowl, whip the cold double cream, rose water, and sifted icing sugar together until soft peaks form. Cover and refrigerate until you’re ready to serve.
8. To serve, carefully turn the cooled cakes out of their moulds. Decorate each one with a generous dollop of rose cream, a fresh raspberry, a light dusting of icing sugar, and a single rose petal, if using.
Nutritional Information
• Please note that is an estimate and can vary based on the specific used. This is a decadent dessert best enjoyed as a special treat.
Pro Tips
• Use the best 70% cocoa solids chocolate you can afford; it makes a huge difference to the final flavour.
• When melting chocolate in the microwave, use the lowest power setting and stir every 10 seconds to prevent it from burning.
• For a professional presentation, carefully slice off the domed tops of the cooled cakes and invert them to create a flat surface for the cream.
• Don’t over-bake! The key to a perfect molten cake is a slightly gooey, underdone center. Check them at the 15-minute mark.
FAQ
Q: Can I make these molten chocolate cakes vegan
A: This specific recipe relies heavily on eggs, butter, and double cream for its structure and rich texture. For a fully vegan version, you would need a dedicated vegan lava cake recipe that uses plant-based binders like flax eggs, vegan butter, and a whippable plant-based cream to achieve a similar decadent result.
Q: Is there an egg-free substitute for this recipe
A: The six large eggs are crucial for the cake’s rich, custardy texture and rise, acting as a key binding and leavening agent. Unfortunately, a simple egg replacer won’t provide the same structure here. We recommend searching for a specifically formulated egg-free molten chocolate cake recipe for the best outcome.
Q: How should I store leftover vegetarian chocolate cakes
A: Store any leftover cakes in an airtight container in the refrigerator for up to 2 days. The rose cream should be stored separately, also in an airtight container in the fridge. To recapture that just-baked molten center, gently reheat the cakes in a microwave for 15-20 seconds before serving.
Q: What should I look for in a vegetarian-friendly dark chocolate
A: Most high-quality dark chocolate with 70% cocoa solids is naturally vegetarian and often vegan. To be certain, always check the ingredient list to ensure no milk solids, milk fat, or other dairy derivatives have been added, which is especially important for those with dairy allergies.
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Outrageously Rich Molten Chocolate Raspberry Cakes with Rose Cream
Ingredients
Method
- Preheat your oven to 170°C (340°F)/fan 150°C (300°F)/gas mark 3½. Lightly butter 10 individual muffin or dariole moulds.
- Gently melt 225g (7.9 oz) of the chocolate and all the butter. You can do this in a heatproof bowl over simmering water (don't let the bowl touch the water) or in the microwave on a low setting, stirring every 10 seconds.
- Set aside to cool slightly.
- In a separate large bowl, whisk the eggs while gradually adding the granulated sugar.
- Continue whisking until the mixture is frothy, glossy, and pale.
- Pour the cooled chocolate and butter mixture into the egg mixture, mixing thoroughly until just combined. Gently fold in the halved raspberries and most of the remaining chopped chocolate, saving 10 pieces for the centers.
- Divide the batter evenly between your prepared moulds. Push one of the reserved pieces of chocolate into the middle of each cake.
- Bake for 15–20 minutes. The cakes should have risen and be firm to the touch, but still have a gooey, molten center.
- Let them cool in the moulds on a wire rack.
- While the cakes cool, make the rose cream.
- In a chilled bowl, whip the cold double cream, rose water, and sifted icing sugar together until soft peaks form.
- Cover and refrigerate until you're ready to serve.
- To serve, carefully turn the cooled cakes out of their moulds. Decorate each one with a generous dollop of rose cream, a fresh raspberry, a light dusting of icing sugar, and a single rose petal, if using.
- When melting chocolate in the microwave, use the lowest power setting and stir every 10 seconds to prevent it from burning.
