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Chocolate Lava Cake Recipe

Inspired by Capers & Lemons

Time30m

Serves4

raspberry glaze, whipped cream, vanilla gelato

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Ingredients

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Chocolate Lava Cake

4 oz dark chocolate

1 stick Unsalted butter

1 cup granulated sugar

2 pieces Large eggs

2 pieces egg yolks

1 tsp Watkins vanilla extract

1 tbs 00 bread flour

1 pinch Celtic sea salt

1 cup raspberries

2 tbs powdered sugar (for glaze)

1 cup heavy cream (for whipped cream)

2 tbs sugar (for whipped cream)

1 tsp vanilla extract (for whipped cream)

2 scoops vanilla gelato

Method

Preparation

1

Make the Chocolate Lava Cake

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour.

2

Melt Chocolate and Butter

In a microwave-safe bowl, melt the dark chocolate and unsalted butter together in 30-second intervals until smooth.

3

Mix Ingredients

In a separate bowl, whisk together the sugar, eggs, and egg yolks until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract.

4

Combine and Bake

Gently fold in the flour and salt until just combined. Pour the batter into the prepared ramekins and place them on a baking sheet. Bake for about 12-14 minutes, until the edges are firm but the center is still soft.

5

Prepare the Raspberry Glaze

In a blender, puree the raspberries and strain to remove the seeds. Mix the raspberry puree with powdered sugar until well combined. Set aside.

6

Make the Whipped Cream

In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.

7

Serve

Let the lava cakes cool for 1 minute, then invert them onto plates. Drizzle with raspberry glaze, add a dollop of whipped cream, and serve with a scoop of vanilla gelato.