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Magnum raspberry-chocolate molten lava cake article

Raspberry-Chocolate Molten Lava Cakes

COOKING TIME: 8 mins     PREP TIME: 20 mins     SERVES: 6 people



  1. Preheat oven to 425°. Spray 6-count muffin pan with no-stick cooking spray.
  2. Combine butter and chocolate in a medium microwave-safe bowl. Microwave in 10 second increments, stirring after each until melted and smooth; set aside.
  3. In a small bowl, whisk flour, confectioners’ sugar and salt together. In another small bowl, whisk together eggs and egg yolks.
  4. Add flour mixture and eggs to the bowl of melted chocolate mixture. With rubber spatula stir until smooth; batter will be slightly thick.
  5. Spoon batter evenly into prepared muffin cups. Bake for about 8 to 10 minutes; tops will look slightly soft. Remove to wire rack to cool 1 minute, then use a spoon to release cakes from pan. Place each top-side-down on serving plates.
  6. Insert a Magnum® ice cream Double Raspberry Bar into each lava cake. Garnish with fresh raspberries and mint. Serve immediately.


Find the original recipe by clicking here. (Link opens in new window.)