Chocolate Molten Lava Cake Recipe
Moist dark chocolate cake, served with a melted truffle center, raspberry purée and whipped cream.
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Ingredients
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Cake Ingredients
Raspberry Purée
Whipped Cream
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water, stirring occasionally until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- 3
Combine Mixtures
Add the eggs and vanilla extract to the melted chocolate mixture, whisking until well blended. Gradually fold in the dry ingredients until just combined.
- 4
- 5
Fill Ramekins
Divide the batter equally among the prepared ramekins, filling them about three-quarters full.
- 6
Bake
Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.
- 7
Rest and Serve
Let the cakes cool for 1 minute, then carefully invert them onto plates. Serve immediately while warm to enjoy the molten center.
Raspberry Purée Preparation
- 8
Blend Raspberries
In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
- 9
Strain Purée
Pass the purée through a fine mesh sieve to remove the seeds, pressing gently with a spatula to extract as much liquid as possible.
Whipped Cream Preparation
- 10
Whip Cream
In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
- 11
Serve
Serve the whipped cream alongside the molten lava cakes and raspberry purée.
