Chocolate Lava Cake Tacos with Raspberry Sauce

Allergens

Dairy, Eggs

Ingredients

• 1 cup unsalted butter
• 8 oz semi
• sweet chocolate, chopped
• 4 large eggs
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1/2 cup all
• purpose flour
• 1/4 tsp salt
• 4 oz fresh raspberries
• 1/4 cup water
• 1/3 cup granulated sugar
• 1 tsp cornstarch
• 1 tbsp lime juice
• Powdered sugar for garnish

Instructions

1. Preheat oven to 425°F (218°C).
2. In a microwave safe bowl, melt butter and chocolate together in 30 second intervals, stirring after each interval until smooth. Set aside to cool slightly.
3. In a separate large bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until pale and fluffy.
4. Gradually add the cooled chocolate mixture, followed by flour and salt, mixing until just combined.
5. Fill greased and cocoa dusted taco molds (2 inches deep) halfway with batter and bake for 12 minutes. Let cool slightly.
6. In a saucepan, combine raspberries, water, sugar, cornstarch, and lime juice. Heat over medium heat until the sauce thickens, stirring constantly to avoid burning. Set aside to cool.
7. Unmold taco shells carefully and place on serving plates. Drizzle with the raspberry sauce and dust with powdered sugar.

Chef’s Insight

Allow the chocolate lava cakes to cool slightly, so the chocolate center remains gooey and molten when cut.

Notes

For a more dramatic presentation, use a small taco mold for individual servings.