Chocolate Lava Cake with Berry Compote

Allergens

Eggs, Milk

Ingredients

• 1/2 cup unsalted butter
• 4 oz bittersweet chocolate, chopped
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 tablespoon instant coffee powder
• 1/2 cup all
• purpose flour
• For the Berry Compote:
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease two 8 ounce ramekins and dust with cocoa powder, tapping out excess.
2. In a microwave safe bowl, melt the butter and chocolate together, stirring until smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together sugar, salt, and eggs until well combined. Add the melted chocolate mixture and instant coffee powder, stirring until fully incorporated. Fold in flour gently until just combined.
4. Divide batter evenly among prepared ramekins. Bake for 12 14 minutes or until edges are set but centers remain soft. Let cool for a few minutes.
5. For the Berry Compote: In a saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until sugar dissolves and berries release their juices, about 7 10 minutes.
6. Serve cakes hot with compote on the side or poured over the cake. Dust with powdered sugar if desired.

Chef’s Insight

Timing is crucial in baking these cakes - you want them slightly underbaked to achieve the lava effect.

Notes

Adjust baking time as needed for individual ovens and cake sizes.