Gooey Chocolate Lava Cake with Raspberry Sauce

Gooey Chocolate Lava Cake with Raspberry Sauce
Ⓒ Provided by

By Kim Coverdale ,

A crowd-pleasing dessert sensation of gooey warm chocolate oozing from chocolate cake.

Prep Time: 40m

Cooking Time: 40m

Yield: 10 Servings


  • 50g butter, softened
  • 3/4 cup caster sugar
  • 2 tsp vanilla extract
  • 1/2 cup milk
  • 2 eggs
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1/2 cup almond meal
  • 1 tbsp NESTLÉ BAKERS' CHOICE Cocoa
  • 100g dark chocolate, melted
  • NESTLÉ BAKERS' CHOICE Cocoa, to serve
  • Vanilla ice-cream, to serve

Raspberry sauce

  • 3 cups fresh raspberries or frozen raspberries
  • 1/4 cup icing sugar mixture, sifted
  • 2 tbsp orange liqueur


Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with baking paper (see Notes).

Step 2

Using an electric mixer, beat butter, sugar, vanilla and 1 tablespoon of the milk until thick and pale. Add eggs, 1 at a time, beating until combined. Add fl our, baking powder, almond meal, cocoa and remaining milk. Beat until just combined. Add melted chocolate. Beat to combine. Pour mixture into prepared pan.

Step 3

Bake for 30 to 35 minutes or until top of cake is firm, but wobbles slightly in the centre. Cool in pan for 30 minutes.

Step 4

Meanwhile, make Raspberry sauce; Mash raspberries in a bowl. Transfer to a saucepan over medium-high heat. Stir in icing sugar until combined. Bring to the boil. Boil, stirring constantly, for 2 minutes or until thickened slightly. Strain. Stir in liqueur.

Step 5

Carefully transfer cake to a plate (base of cake will be quite wobbly). Dust well with cocoa powder. Serve with vanilla ice-cream and raspberry sauce.

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item Australia: Gooey Chocolate Lava Cake with Raspberry Sauce
Gooey Chocolate Lava Cake with Raspberry Sauce
In this freezing weather, gooey warm chocolate oozing from chocolate cake is a crowd-pleasing dessert delight. Australia
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