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Ingredients
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Cake Batter
Raspberry Sauce
For Serving
Method
Lava Cake Preparation
- 1
Melt Chocolate and Butter
Preheat the oven to 200°C (400°F). Grease four ramekins with butter and dust with flour. In a microwave-safe bowl, melt the dark chocolate and unsalted butter together in 30-second intervals until smooth.
- 2
Mix Batter
Whisk granulated sugar into the melted chocolate and butter mixture. Add eggs, egg yolk, vanilla extract, and a pinch of salt, mixing well. Finally, fold in the all-purpose flour until combined.
- 3
Bake Cakes
Divide the batter evenly among the prepared ramekins. Bake for 12-14 minutes, until the edges are firm but the center is soft. Let cool for 1 minute, then carefully invert onto plates.
Raspberry Sauce Preparation
- 4
Cook Raspberries
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook, stirring gently, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat and strain if desired.
Serving
- 5
Plate and Serve
Drizzle raspberry sauce on the plate, place the lava cake on top, and garnish with powdered sugar, fresh raspberries, and a scoop of vanilla ice cream.
