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Chocolate Raspberry Molten Lava Cake
Here is a very easy to follow Molten Chocolate Cake recipe. It can be made ahead and frozen, and warmed in the oven for ten minutes to melt the center when ready to serve.
Nothing says Valentine's Day like chocolate! I'm not a chocoholic like some of my family and friends, but I do enjoy the occasional indulgence in a rich chocolate dessert. The gooier the better. I've made my share of chocolate desserts over the years, and by far, anything that has warm, oozing chocolate as its center is a winner hands down!
There are a few things that go great with chocolate. Peanut butter, orange, mint, strawberries, raspberries and mint. In his particular recipe, I find that a raspberry liqueur gave this dessert a special kick. If your not into raspberries, then go for orange liqueur. It's my second favorite with this dessert.
6 ounce squares of Cacao bittersweet chocolate*
2 ounce squares of semisweet chocolate
8 tablespoons (1 stick) of unsalted butter
1/2 cup all-purpose flour
a pinch of sea salt
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon pure vanilla extract
2 tablespoons raspberry liqueur
*(I prefer Ghiradelli Chocolates for this recipe)
Preheat Oven to 425º F.
Butter and sugar (6), 6-ounce ramekins. Melt chocolate and butter slowly over a double-boiler. (Be sure that bowl does not touch the water, or it might scorch the chocolate.) Whip together eggs, egg yolks, sugar, salt until light and fluffy (10 minutes). Fold in melted chocolate and butter. Add vanilla and raspberry or orange liqueur. Fold in flour gently until just combined. Don't over mix. Pour evenly into ramekins and bake for 12-14 minutes, based upon your oven. The tops and sides will be set, as the center will be soft and runny. Let sit for 5 minutes. Run a a knife around edges and invert onto plate. Dust with powdered sugar and garnish with sweetened, raspberry whipped cream and fresh raspberries.
Raspberry Whipped Cream
1 cup of very chilled heavy cream
¼ cup of powdered sugar
1 teaspoon of liqueur
½ teaspoon of cornstarch (It will keep whipped cream from going flat)
Be sure that beaters are cold. Whip cream on high for 1 minute. Add sugar, liqueur, cornstarch. Beat until soft peaks form, and cream does fall from spoon when held upside down.
From my kitchen to yours...Happy Eating!
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