Chocolate Lava Cake with Raspberry Center

A properly baked cake should have a liquid center that spills onto the plate when the dessert is cut. Because it resembles a volcano in appearance, it has been nicknamed "chocolate lava cake."

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Butter, unsalted

  • 110 g Butter, unsalted

  • 170 g chocolate, dark

  • 3 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 pinch Salt, table

  • 25 g Wheat flour, white, multi-purpose

  • 25 pieces Raspberries

  • 0.5 spoons Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease four ovenproof molds (approximately 180 ml capacity) well with butter and dust with cocoa powder. Break or chop the chocolate into small pieces. Place the raspberries in a bowl and mash them well with a fork. Mix the powdered sugar into the fruit puree.

  2. In a small saucepan over medium heat, slowly melt the butter and chocolate pieces. Once the butter and chocolate have melted, remove the saucepan from the heat and mix the ingredients well to create a smooth chocolate mixture. Let the chocolate mixture cool slightly.

  3. In a bowl, use an electric mixer to whisk the eggs, sugar, and salt until frothy. Reduce the speed and slowly mix in the chocolate mixture. Finally, fold in the flour.

  4. Distribute about 2/3 of the batter into the prepared molds. Then add the mashed raspberries and cover them with the remaining batter. Place the molds in the preheated oven for about 10 to 12 minutes. The cakes are done when the top is firm to the touch, but the inside is still liquid.

  5. Remove the molds from the oven and let the cakes cool in the molds for 5 to 8 minutes. While still warm, carefully invert the cakes onto a plate and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 366.04 kcal
  • Fat: 22.98 g
    • Saturated Fat: 13.29 g
  • Carbohydrates: 33.09 g
    • Sugars: 26.16 g
  • Protein: 4.77 g
  • Fiber: 2.17 g

Advice

The baked cakes can be dusted with powdered sugar before serving. Instead of fresh raspberries, you can use frozen raspberries (thaw them before use).