Red Lobster Chocolate Lava Cakes


  • Nonstick cooking spray
  • 6 (1 oz.) squares semisweet chocolate, coarsely chopped
  • 10 Tbsp unsalted butter or margarine, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • 3 Tbsp unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3 large eggs, at room temperature
  • 1 (10 oz.) package frozen raspberries thawed, puréed in blender
  • Fresh raspberries, optional
  • 1/2 cup heavy cream, softly beaten
  • Fresh mint sprigs, optional
  • Confectioners' sugar for dusting, optional


Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted.

Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

Heat oven to 375° F.

Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist. Cool cakes slightly before inverting onto serving platters.

Makes 6

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