RASPBERRY CHOCOLATE LAVA CAKE RECIPES

Steps:

• Heat oven to 425°F and butter and lightly flour a 10-ounce ramekin. Make sure you generously butter and properly flour so it does not stick. Remember to shake out the rest of the flour in the ramekin properly.
• In a small saucepan, add sugar and water and cook until sugar is dissolved and boil for about 3-5 minutes.
• In a microwave safe bowl, add your butter and chocolate. In 30-second blasts, melt your chocolate and butter. Remove from microwave before chocolate is completely melted and just mix to melt the rest of the chocolate.
• Place your raspberries and sugar syrup in a blender and puree.
• In another medium bowl, add sugar, egg, egg yolk, vanilla and salt. Whisk until foamy and it starts to change colour slightly. This will take about 2 minutes. Add your flour and mix in.
• Sieve to remove the seeds. If you want the sauce more concentrated (thicker and sweeter), return to heat on low to reduce slightly.
• Add your chocolate and butter mixture to the egg mixture and fold in.
• You can store remainder in an airtight container in the fridge.
• Carefully pour the mixture into the ramekin, do not overfill. I find that depending on the ramekin and the accuracy of measurements I sometimes have about 2 tablespoons of batter left over. Bake for 13 to 16 minutes, the edges will puff up but the middle will be slightly jiggly or may look undercooked. A bake time of 14 and a half minutes leaves your lava cake extra gooey but you risk it breaking while you flip it over, while 16 minutes will give you a more sturdy lava cake with a little less gooeyness in the middle. Depending on my mood I change the bake time.
• Serve with chocolate lava cake.
• Alternatively you can divide batter into two prepared ramekins and bake for about 7 minutes total.
• When your lava cake comes out of the oven, let rest for about 1 minute for smaller lava cakes and two minutes for the bigger lava cakes. Use a sharp knife or offset spatula to loosen the edge of the cake.
• Place a small plate over the ramekin and invert your warm cake. Use oven mitts to help you as ramekin will still be hot.
• Serve immediately with a dusting of powdered sugar, raspberry coulis (see recipe below) and fresh raspberries if desired.