Description
Rich molten chocolate lava cakes accented with almond extract and served with a vibrant raspberry-honey sauce. Elegant, indulgent, and perfect for special occasions or romantic desserts.
Ingredients
- 12 ounces semisweet chocolate, chopped, divided
- 2 tablespoons heavy cream
- ½ cup sugar, plus 2 tablespoons for dusting ramekins
- 1 cup butter, cubed, plus 2 tablespoons for greasing ramekins
- 4 eggs
- 4 egg yolks
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 1 fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon Kirsch (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Grease ramekins with butter and dust with sugar.
- In a double boiler, melt 2 oz of chocolate with heavy cream to make ganache. Set aside to cool.
- In a bowl, beat eggs, yolks, and ½ cup sugar until thick and pale. Sift in flour, add salt and almond extract. Fold in melted butter and remaining chopped chocolate until smooth.
- Divide batter into ramekins and spoon chilled ganache into the center of each.
- Bake for 10–12 minutes until edges are set and centers slightly jiggly. Rest for 5 minutes.
- Meanwhile, heat raspberries, 2 tbsp sugar, and Kirsch in a saucepan until thickened (about 5 minutes).
- Run a knife around cakes, invert onto plates, and drizzle with raspberry-honey sauce. Garnish with whole raspberries.
Notes
- Use high-quality semisweet chocolate for best flavor and lava texture.
- Butter and sugar ramekins thoroughly to ensure clean release.
- Prepare ahead and bake just before serving—perfect for entertaining.
- Swap ganache with a square of chocolate if short on time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cake with sauce
- Calories: 520
- Sugar: 32g
- Sodium: 140mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 195mg
