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Raspberry Lava Cakes

Ingredients 

FOR FILLING:

  • 12 raspberries (washed and cut into quarters)
  • 1 teaspoon granulated sugar

FOR THE CAKE:

  • 3 ounces semi sweet chocolate chips or baking chocolate (coarsely chopped)
  • 3 Tablespoons butter
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 2 ½ tablespoons all purpose flour (plus 1 tablespoon for greasing ramekins)
  • 1 tablespoon shortening or butter for greasing ramekins

Instructions 

  • Preheat your oven to 425 degrees Fahrenheit.
  • Prepare two ramekin dishes by taking about ½ tablespoon shortening or butter and running along the inside of each bowl. Next, dust each bowl generously with about ½ tablespoon of flour making sure the entire inside is covered with flour. Set aside.
  • In the small bowl, add the raspberries and 1 teaspoon sugar and give a gentle stir and set aside.
  • In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.
  • In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk.
  • Next, add in the flour and mix just until combined.
  • Add in the chocolate mixture and whisk until well combined.
  • Add about ¼ of the batter to the bottom of each ramekin. Add half of the raspberries to the center o f each cake trying to keep the berries in the center.
  • Place the remaining batter evenly over the tops of the berries making sure they are covered completely.
  • Gently tap the bowls against the counter a few times to release any air. Place on a small baking sheet and bake for 11-13 minutes or until the top of the cakes are done, but they still jiggle when touched.
  • Remove from the oven when done and allow to cool for 1-2 minutes. Using a towel or pan holder, flip each cake upside down onto a serving plate. Top with powdered sugar, whipped cream, and fresh berries. Serve immediately.

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