Chocolate Lava Cake with Raspberry Balsamic Reduction

Allergens

Eggs, Dairy

Ingredients

• 4 oz semi
• sweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 3 large egg yolks
• 6 tbsp all
• purpose flour
• A pinch of salt
• Raspberry balsamic reduction (recipe follows) Raspberry Balsamic Reduction:
• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1/4 cup balsamic vinegar
• 1 tsp lemon zest

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease four ramekins and dust with cocoa powder, shaking off the excess.
2. In a double boiler, melt chocolate and butter together until smooth. Remove from heat and whisk in sugar.
3. Whisk in eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in flour and salt until just combined, being careful not to overmix.
5. Divide batter evenly among prepared ramekins and tap them gently on the counter to remove any air bubbles.
6. Bake for 12 14 minutes or until edges are set but centers remain slightly soft.
7. While cakes bake, prepare raspberry balsamic reduction by combining all ingredients in a saucepan over medium heat. Cook until reduced and thickened, about 8 minutes. Strain through a fine mesh sieve to remove seeds.
8. Allow cakes to cool for 1 minute before inverting onto plates. Drizzle with warm raspberry balsamic reduction and garnish with fresh raspberries.

Chef’s Insight

The key to this dish is the perfect balance between the rich chocolate and tangy raspberry balsamic reduction. It's a sensory journey from Italy to your taste buds.

Notes

For a more dramatic presentation, serve in a dimly lit room with soft ambient music playing.