Chocolate & Raspberry Molten Lava Cake

Makes 2

Ingredients

• 35 gr semi-sweet chocolate

• 35 gr unsalted butter, room temp

• 80 gr egg

• 40 gr egg yolks

• 20 gr sugar

• 35 gr flour

• 10 gr cocoa powder

• For the raspberry filling;

  • 100 gr raspberries, fresh or frozen

  • 15 gr sugar

  • 1/2 lemon juice

• For the ramekins;

  • Room temp butter

  • 1 tsp cocoa powder

Instructions

1. For the raspberry filling, add raspberries, sugar, and lemon juice to a small-sized pan. Cook with medium heat for 10 minutes. Shift to remove seeds. Let it completely cool.

2. Butter the ramekins. Cover the bottom and sides with cocoa powder, tap to remove excess. Chill in the freezer.

3. Create a bain-marie by simmering water in a small-sized pan with a large bowl on top. Make sure water doesn’t touch the bowl. Add chocolate and butter to the bowl, stir occasionally until everything is melted. Remove the bowl from heat.

4. In a small bowl, whisk eggs, egg yolks, and sugar. Slowly pour egg mixture into the chocolate mixture while whisking. Shift flour and cocoa powder, and whisk to combine.

5. Take ramekins out of the freezer and pour 1/4 of the batter into each ramekin. Put 1 tbsp of raspberry filling in the middle of each ramekin. Top ramekins with remaining batter. Chill in the freezer for an hour.

6. Preheat the oven to 200°C/400°F.

7. Bake for 10-12 minutes. Let the ramekins cool for 1 minute, then cover each with an inverted plate. Carefully turn each over and unmold. Enjoy immediately with a dusting of powdered sugar, fresh raspberries, or with a scoop of vanilla icecream!