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Raspberry Molten Lava Cake with Sorbet
Created by: Howcan Team
Ingredients
- 4 ounces of bittersweet chocolate
- 1/2 cup of unsalted butter
- 1 cup of powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons of all-purpose flour
- 1/2 teaspoon of vanilla extract
- 4 scoops of raspberry sorbet
Instructions
- Preheat the oven to 425°F. Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt 4 ounces of bittersweet chocolate and 1/2 cup of unsalted butter in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk 1 cup of powdered sugar, 2 eggs, 2 egg yolks, and 1/2 teaspoon of vanilla extract until well combined.
- Gradually whisk the melted chocolate mixture into the egg mixture until smooth.
- Fold in 6 tablespoons of all-purpose flour until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12 minutes, or until the sides are set but the center is still soft.
- Let the cakes cool for 1 minute, then run a knife around the edges to loosen. Invert the cakes onto plates and serve immediately with a scoop of raspberry sorbet on top.
The history of the Molten Lava Cake dates back to the 1980s, when French chef Jean-Georges Vongerichten accidentally underbaked a chocolate sponge cake, resulting in a gooey, "molten" center. This decadent dessert quickly gained popularity and became a staple in fine dining restaurants worldwide. The addition of a scoop of raspberry sorbet instead of vanilla ice cream adds a refreshing and tangy contrast to the rich, warm chocolate cake. This twist on the classic dessert has become a favorite among food enthusiasts, offering a delightful combination of flavors and textures. Today, the best versions of this dish can be found in upscale restaurants and patisseries, where skilled chefs meticulously craft the perfect balance of warm, oozing chocolate and cool, fruity sorbet. The key to achieving the ideal Molten Lava Cake with raspberry sorbet lies in using high-quality chocolate, precise baking time, and a luscious, vibrant raspberry sorbet. For those looking to recreate this indulgent treat at home, alternative methods such as using a muffin tin for individual servings or experimenting with different sorbet flavors can offer a personalized touch to this beloved dessert.
27 min
4
380 calories
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