Chocolate Lava Cake with Raspberry Heart
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 300g |
| Unsweetened cocoa powder | 20g |
| All-purpose flour | 40g |
| Butter | 160g |
| Eggs | 4 |
| Egg yolks | 2 |
| Powdered sugar | 180g |
| Lemon zest | 1 |
| Fresh raspberries | 125g |
| Sugar | 15g |
| Agar agar | 1g |
| Butter (for greasing) | As needed |
| Powdered sugar (for dusting) | As needed |
| Unsweetened cocoa powder (for dusting) | As needed |
Instructions
Step 1: Prepare the Raspberry Coulis
Begin by preparing the raspberry coulis. Wash and dry the fresh raspberries. Place them in a blender or food processor and add the sugar. Blend the mixture until smooth. After blending, strain the raspberry pulp through a fine sieve to remove the seeds, leaving behind a smooth coulis.
Next, dissolve the agar agar in a small amount of water. Gently heat it in a double boiler (or bain-marie) until it melts and becomes liquid. Stir it into the raspberry coulis and set it aside to cool.
Step 2: Prepare the Chocolate Cake Batter
In a separate bowl, melt the dark chocolate and butter together, either over a double boiler or in the microwave in short bursts, stirring in between. Once the chocolate and butter are fully melted and combined, set aside to cool slightly.
In a large mixing bowl, beat the eggs, egg yolks, and powdered sugar together until the mixture becomes light and frothy. Add the lemon zest and continue to mix until incorporated.
In a small bowl, sift together the all-purpose flour and cocoa powder to avoid lumps. Gradually add the dry ingredients to the egg mixture, stirring gently to combine.
Step 3: Assemble the Lava Cakes
Grease the individual cake molds with butter, ensuring they are evenly coated. Lightly dust the molds with cocoa powder to prevent the cakes from sticking.
Take the cooled raspberry coulis and spoon a small amount into the center of each prepared mold, creating a “raspberry heart.” Gently cover the raspberry coulis with a layer of chocolate cake batter, filling each mold about three-quarters full. Be sure to reserve some of the batter to cover the coulis completely.
Step 4: Bake the Lava Cakes
Preheat the oven to 180°C (350°F) if using a static oven or 160°C (320°F) for a fan-forced oven. Bake the cakes for approximately 18-20 minutes in a static oven (or 8-10 minutes in a fan-forced oven). To check for doneness, test one cake first. The outside should be set and slightly firm, while the inside remains gooey, creating the signature lava effect.
Step 5: Serve
Once the cakes are baked, remove them from the oven and allow them to rest for a few minutes. This helps them to firm up and makes them easier to remove from the molds. Carefully turn the cakes out onto a serving platter while they are still warm.
Dust the cakes with powdered sugar and, for an extra burst of freshness, serve with a few fresh raspberries on the side. The combination of the rich chocolate cake and the tangy raspberry heart makes this dessert a perfect treat for any occasion.
Enjoy your delicious Chocolate Lava Cake with Raspberry Heart, a dessert that is both decadent and refreshing, with the irresistible surprise of melted raspberry goodness inside!
