Decadent Chocolate Lava Cakes with Raspberry Garnish
Indulge in these rich and gooey chocolate lava cakes, featuring a molten chocolate center and a hint of raspberry for a truly decadent dessert experience.
Equipment
- oven
- ramekins
- baking sheet
- microwave-safe bowl
- double boiler
- whisk
- mixing bowls
Ingredients
Cake
- 8 ounces Dark Chocolate high-quality, 70% cocoa or more for best flavor
- 1/2 cup Unsalted Butter 1 stick
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 large Egg Yolks
- 1/4 cup All-Purpose Flour
- Salt a pinch
- 1 teaspoon Vanilla Extract
Garnish
- Powdered sugar for dusting
- fresh raspberries for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Grease and flour four 6-ounce ramekins, tapping out any excess flour, then place them on a baking sheet.
Cake Construction
- Melt the dark chocolate and butter together until smooth, then let the mixture cool slightly.
- Whisk together the granulated sugar, eggs, and egg yolks in a separate bowl until well combined and pale, then stir in the vanilla extract.
- Gradually fold the cooled chocolate mixture into the egg mixture.
- Whisk in the flour and a pinch of salt until just combined, being careful not to overmix.
Baking and Serving
- Divide the batter evenly among the prepared ramekins and bake for 12-14 minutes, or until the edges are set but the center still jiggles.
- Carefully invert each ramekin onto a plate; dust with powdered sugar and garnish with fresh raspberries if desired, then serve immediately.
Notes
For best results, use high-quality dark chocolate (70% cocoa or more). Be careful not to overbake, as the center should remain molten. These cakes are best served warm straight from the oven.