Servings 4 servings
Ingredients
For the lava cakes:
- 1/2 cup unsalted butter, plus more for greasing ramekins
- 4 oz. semi-sweet chocolate, chopped
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup confectioners’ sugar
- 2/3 cup all-purpose flour
- Whipped cream or ice cream, for serving
For the raspberry sauce:
- 1 cup fresh raspberries
- 1/4 cup sugar, or more to taste
- 1/4 cup water, plus more as needed
Special Equipment: four (6-oz.) ramekins
Instructions
Make the lava cakes:
- Preheat the oven to 425°F. Grease the ramekins with butter and set them aside.
- In a large microwave-safe bowl, combine the butter and chocolate and microwave in 30-second increments, stirring as needed, until melted.
- Whisk in the salt and vanilla extract.
- Whisk in the eggs and egg yolks then whisk in the confectioners’ sugar and flour just until combined.
- Divide the batter evenly among the greased ramekins then place them on a baking sheet.
- Bake the lava cakes for 10 to 12 minutes until the cake it set but still slightly jiggly in the centers. (Note: Make the raspberry sauce while the lava cakes are baking.)
- Remove the lava cakes from the oven and allow them to sit for 5 minutes.
- Carefully run a knife around the inside edge of each ramekin then invert each lava cake onto a serving plate.
Make the raspberry sauce:
- Combine the raspberries, sugar and water in a blender. Purée the sauce until smooth, adding 1 tablespoon of additional water as needed, until the sauce thins to your desired consistency.
- Strain the sauce through a sieve to remove the seeds (optional).
- To serve, drizzle the raspberry sauce around each lava cake and top with a dollop or whipped cream or a scoop of ice cream (optional).
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