Description
A just-set raspberry-chocolate cake with a gooey, molten center is the best, most luxurious dessert for holidays, special occasions, romantic date-nights or any occasion that could use a fancy yet easy dessert!
Ingredients
Scale
- 10 raspberries, cut into quarters, plus more for serving
- 2 tablespoons Framboise, divided
- 3 ounces (85 grams) bittersweet chocolate, chopped
- 3 tablespoons butter, cubed, plus more for greasing the ramekins
- 3 tablespoons plus 1/2 teaspoon (for raspberries) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon espresso powder
- Pinch of salt
- 2–1/2 tablespoons all-purpose flour, plus more for dusting the ramekins
- Confectioners’ sugar, for dusting
- Whipped cream, for serving
- Freeze-dried raspberries, crumbled, for serving, optional
Instructions
- Preheat the oven to 425°. Grease two 6-ounce ramekins liberally with softened butter, then dust lightly with flour, tapping out the excess. For extra assurance that these will come out, I also coated lightly with nonstick baking spray. Place on a small baking sheet and set aside.
- In a small mixing bowl, combine the chopped raspberries, 1/2 teaspoon sugar and 1 tablespoon Framboise and stir together; allow to macerate at room temperature while you prepare the rest of the recipe.
- Combine the chocolate and 3 tablespoons butter in a small, microwave-safe mixing bowl. Heat on high in the microwave for 30 seconds; stop and stir together. Heat for another 15 seconds, then remove from the microwave and stir until all the chocolate is melted and the mixture is smooth. Set aside and allow to cool.
- In a medium mixing bowl, combine the egg, egg yolk, 3 tablespoons sugar, vanilla, espresso powder and a pinch of salt. With a hand mixer, beat together on medium-high until the mixture is pale, thickened and falls back in the bowl in ribbons, about 2 minutes. Whisk in the flour until just combined. Using a spatula, fold in the cooled chocolate mixture and 1 tablespoon Framboise until no streaks remain and the mixture is homogenous, taking care not to deflate the eggs too much.
- Pour the mixture halfway up the greased ramekins. Drain the macerated raspberries and add half of them into the middle of each ramekin. Cover completely with the remaining batter and gently shake to remove any excess bubbles and level the top.
- Transfer to the oven and bake for 11 to 12 minutes, until puffed and the top is just set. DO NOT OVERBAKE! Allow to cool for 1 minute before turning out onto serving plates. To serve, work quickly and use a thin spatula to remove the hot ramekins from the baking sheet, then grasp with a pot holder. Gently flip onto the serving plate and allow gravity to pull the cake out of the ramekin. Place a paper towel on top and use tongs to remove the ramekin, leaving the cake on the plate. Repeat with the second cake. Top with whipped cream, fresh raspberries and freeze-dried raspberries crumbles, if desired. Serve immediately.
Notes
Inspiration: Chocolate Lava Cake for Two on nytimes.com
- Category: Chocolate, Cakes