Velvety Chocolate Lava Cake with Raspberry Sauce
Find the perfect recipe for a decadent chocolate lava cake with raspberry sauce, a true culinary delight that will impress your guests and satisfy your sweet tooth.
Allergens
Gluten, Eggs, Dairy
Ingredients
- 200g dark chocolate, chopped 1 cup unsalted butter 4 large eggs 6 large egg yolks 1 cup granulated sugar 1/2 cup all
- purpose flour 1/4 tsp salt 1 cup fresh raspberries 1/4 cup granulated sugar
Instructions
- Preheat oven to 425°F (220°C). Grease two 8 oz ramekins and dust with cocoa powder, tapping out the excess.
- In a double boiler or microwave, melt chocolate and butter together. Stir until smooth and set aside to cool slightly.
- In a large bowl, whisk eggs, egg yolks, and 1 cup sugar until light and fluffy. Fold in melted chocolate mixture.
- In another bowl, combine flour and salt. Gradually add this to the chocolate mixture, stirring until just combined.
- Divide batter evenly between prepared ramekins. Bake for 13 15 minutes, or until edges are firm but centers remain slightly soft.
- Meanwhile, in a small saucepan, heat raspberries and 1/4 cup sugar over medium heat, stirring occasionally, until sauce thickens and berries start to break down. Strain the sauce through a fine mesh sieve into a bowl to remove seeds.
- Remove cakes from oven and let stand for 2 minutes. Carefully run a knife around the edges of each ramekin and invert onto dessert plates. Allow sauce to pour over the top of each cake.
Chef’s Insight
The key to a perfect lava cake is not overbaking it, so keep a close eye on the cooking time.
Notes
This rich dessert is perfect for a romantic evening or a special celebration.