Want to wow your sweetheart this Valentines? Imagine yourself putting this gorgeous molten lava cake with a sweet raspberry filling down on the table in front of the one you love.
Imagine their jaw dropping, eyes widening and look of pure excitement when they discover you MADE it !
Yes, friends, YOU can do this – it’s SIMPLE.
There is no need for a blender. There is no need for a double boiler. The microwave does the work for you. The cake is made by combining the dry ingredients, eggs and melted butter and chocolate.
Half the batter is poured into small custard cups (or ramekins). A dollop of sweet raspberries are put on top and they are topped with more cake batter.
The best part is this dessert can be made ahead of time.
As you are dining on your delicious entrée, just slyly pop these in the oven and bake for 15 minutes.
When dinner is over and the lava cakes have had a minute to cool, invert them onto a plate, dust with a little powdered sugar and serve them with a scoop of vanilla ice cream.Print
FOR THE CAKE:
- ¼ Cup All Purpose Flour
- ½ Cup Sugar
- ½ teaspoon Salt
- 2 Large Eggs
- 2 Egg Yolks
- 1 teaspoon Vanilla Extract
- ½ Cup Butter (1 stick)
- 1 Cup Semi Sweet Chocolate Chips
FOR THE FILLING:
- 16–20 Fresh Raspberries, mashed (⅓ cup after mashing)
- 1 Tablespoon Raspberry Preserves
- 4 Custard Cups (or ramekins)
- Baking Sheet
- Cooling Rack
- Preheat an oven to 425°F.
- Begin by lightly spraying each custard cup with cooking spray and dust the inside of the cups with cocoa powder tapping out the excess. Set the cups on a baking sheet.
- In a small bowl, whisk the dry ingredients together (flour, sugar, salt) – set aside.
- In a medium bowl, separate the eggs and whisk vigorously – set aside.
- In a large glass bowl, add the butter and the chocolate chips on top. Microwave for 1 minute at 50% power. Stir. Microwave again for 30 seconds, stir. Repeat one last time for 30 seconds or until completely melted – (let cool slightly)
- Add the vanilla. Add the eggs. Gradually add the flour. Whisk until it is all combined.
- In a small bowl, mash the raspberries then add the preserves.
- Fill the cups halfway with the batter. Top with a spoonful of raspberry filling and lightly press into the chocolate. Cover with the remaining batter, dividing evenly between cups.
- Place the baking tray in the center of the oven and bake for 14-15 minutes.
- Transfer the cups to a cooling rack to cool for 8-10 minutes (or save for later), running a butter knife around the edges to loosen.
- Place a plate over the cake and flip it over allowing the cake to come out. Invert again onto a smaller serving plate.
- Serve with a little dusted powdered sugar or a scoop of ice cream.
- Serving Size: 1