Hot Molten Chocolate Raspberry Lava Cakes
Pipping hot and delicious, Molten Chocolate Raspberry Lava Cakes filled with a warm raspberry center, and topped with mint whipped cream are a sweet indulgence in the cold winter months.
Ingredients
- 1 stick (1/2 cup) unsalted butter 1 tbsp separated
- 1 tbsp cocoa powder
- 6 oz bitter-sweet chocolate chopped into small sliver or chunks
- 2 small eggs room temperature
- 2 small egg yolks
- 1/4 cup (50g) granulated sugar
- 1/4 tsp kosher salt
- 2 tbsp all-purpose flour
for the raspberry center
- 1 cup raspberries washed
- 1 tbsp granulated sugar
to assemble
- 1 tbsp mint extract
- 1/2 cup (60ml) heavy whipping cream
Instructions
for the raspberry center and mint whipped cream
- Mash the raspberries and sugar with a whisk or with a blender until pureed. Place aside until ready to use.
- Beat heavy cream, and mint extract by hand or a mixer until stiff. Place in covered in the fridge until ready to assemble.
for the cake batter
- Preheat the oven to 450°F. Brush four 4oz ramekins with the separated 1 tbsp of butter. In a small bowl whisk together 1 tbsp of cocoa powder with 1 tbsp of all-purpose flour; dust the ramekins with the cocoa mixture by rotating the ramekins, tapping out the excess. Transfer to a baking sheet.
- In a double boiler, over simmering water, melt the butter with the 6 oz of chocolate, and whisk until smooth. In another medium bowl, beat the eggs with the egg yolks, sugar and salt on high speed on by hand until thickened pale, and falls off in ribbons. Quickly fold the melted chocolate into the egg mixture and sift in all-purpose flour.
- Spoon the batter halfway up into the prepared ramekins, and spoon in 2 tbsp of the mashed raspberry, and top with another spoonful of cake batter until the raspberry is fully covered. Level off with a knife.
- Bake for 12-15 minutes or until the sides are firm and the center is soft. Check by using a skewer, the cake sides should be fully cooked. Let the cakes cool for 2 minutes then cover with an inverted plate. Carefully turn over and let stay for 10 seconds then unfold. Top with mint whipped cream, raspberries or ice cream. Enjoy!