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Raspberry Molten Lava Cake with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- 1/2 cup raspberry jam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Vanilla ice cream for serving
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 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate 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, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly.
- Fold in 6 tablespoons of all-purpose flour until just combined.
- Divide the batter evenly among the prepared ramekins. Spoon 2 tablespoons of raspberry jam into the center of each ramekin, pressing it slightly into the batter.
- Bake for 12-14 minutes, or until the edges 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 each ramekin onto a plate and let it sit for 10 seconds before lifting off the ramekin.
- Serve immediately with a scoop of vanilla ice cream on top of each cake. Enjoy the warm, gooey raspberry molten lava cake with the cold, creamy vanilla ice cream.
The Raspberry Molten Lava Cake is a decadent dessert that originated in the 1980s, gaining popularity in fine dining restaurants across the United States. This indulgent treat features a rich, chocolate cake with a gooey, molten raspberry center that oozes out when cut into. The addition of tart raspberries adds a delightful contrast to the sweetness of the chocolate. When served with a scoop of creamy vanilla ice cream, the warm and cold elements create a harmonious flavor and texture experience. Chefs like Jean-Georges Vongerichten have popularized this dessert, and it has become a staple in upscale eateries. Today, the best versions of this dish can be found in renowned pastry shops and high-end restaurants, where skilled pastry chefs meticulously craft each cake to ensure the perfect molten center. To achieve the ideal Raspberry Molten Lava Cake, it's crucial to use high-quality chocolate and fresh raspberries. While the traditional recipe calls for baking the cakes at a high temperature for a short time to achieve the molten center, some chefs have developed alternative methods, such as using a combination of frozen raspberries and raspberry jam to achieve the desired lava-like consistency. Whether enjoyed at a Michelin-starred restaurant or homemade with a personal touch, the Raspberry Molten Lava Cake with vanilla ice cream is a delightful indulgence for any dessert enthusiast.
27 min
4
380 calories
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