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Three words: Oh. Sweet. Suzie.
These were absolutely incredible. I do apologize that we did after-dark baking, so there was not a scrap of natural light available, but wow, these were amazing.
I got the basic recipe from Michael’s mom, but Michael challenged me to make something with fruit, so I made up the raspberry sauce to go with them. The combination was so scrumptious. There were so many amazing flavors and textures going on. Wow. It was the perfect, indulgent treat.
The raspberry sauce can be served warm or cold. You can put some on the plate as decoration, or just drizzle it over the cakes. Be generous, it’s worth it. If you don’t want to make raspberry sauce, serve the cakes plain or sprinkled with powdered sugar.
Chocolate Lava Cakes
Printable Recipe (with Raspberry Sauce)
Ingredients:
4oz semi-sweet chocolate chips
1/2c butter
1c powdered sugar
2 egg yolks
2 eggs
6 Tbsp flour
Directions:
Preheat oven to 425. Spray four custard cups/souffle dishes/ramekins well. Place on a baking sheet. Set aside. In a double boiler (I use a glass bowl over a saucepan of shallow, simmering water), melt butter and chocolate chips together until smooth. Remove from heat. Stir in powdered sugar till well blended. Whisk in egg yolks and eggs. Stir in flour.
Divide batter between prepared custard cups. Bake 13-14 minutes at 425 degrees or till sides are firm but centers are soft. Let stand one minute. Run a small knife around the edges of the cakes to loosen and invert onto dessert dishes. Top with raspberry sauce.
Raspberry Sauce
Ingredients:
1 1/3 frozen raspberries (you can also use blackberries)
2 Tbsp water
1/2 Tbsp sugar
1 tsp cornstarch mixed with 1 Tbsp cold water
Directions:
In a medium saucepan, combine raspberries and water. Bring to a simmer and stir, breaking up berries as they heat up. Stir in sugar. Add cornstarch/water mixture and continue to stir until berries are mostly broken and sauce has thickened slightly. Remove from heat. Break up any remaining berries with a potato masher or fork.
Place a strainer over a bowl and pour sauce into strainer. With the back of a spoon or ladle, force sauce through the strainer to remove any seeds. Discard seed and pulp remnants. Refrigerate sauce or serve warm.
Makes enough for 4 lava cakes.
