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Raspberry Molten Lava Cake with Dark Chocolate Ganache Center
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 4 ounces dark chocolate, chopped
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons all-purpose flour
- 1/2 cup fresh raspberries
- 4 ounces dark chocolate, chopped for ganache center
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 425°F (220°C). 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 chopped dark chocolate in 30-second intervals, stirring until smooth. Let it cool for a few minutes.
- In a separate bowl, whisk together 1 cup of powdered sugar, 2 large eggs, and 2 large egg yolks until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly.
- Stir in 6 tablespoons of all-purpose flour until just combined.
- Divide the batter evenly among the prepared ramekins. Place 1 tablespoon of fresh raspberries in the center of each ramekin, gently pressing them into the batter.
- In a small saucepan, heat 1/4 cup of heavy cream until it just begins to simmer. Remove from heat and pour over 4 ounces of chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir until smooth to create the ganache.
- Carefully spoon the ganache into the center of each ramekin over the raspberries, making sure to cover them completely.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft.
- Remove from the oven and let the cakes cool for 1-2 minutes. Run a knife around the edges of the ramekins, then carefully invert the cakes onto serving plates.
- Serve immediately, garnished with additional raspberries and a dusting of powdered sugar if desired. Enjoy the rich, molten lava cake with a gooey dark chocolate ganache center!
The Raspberry Molten Lava Cake with a dark chocolate ganache center is a decadent dessert that combines the tartness of raspberries with the richness of dark chocolate. This indulgent treat has its origins in the fusion of classic French baking techniques with modern flavor pairings. Renowned pastry chefs like Pierre Hermé and Dominique Ansel have popularized this dessert, elevating it to a must-have on upscale restaurant menus worldwide. The best version of this dish can be found in high-end patisseries and fine dining establishments, where skilled pastry chefs meticulously balance the tartness of the raspberries with the intense richness of the dark chocolate ganache. The key to perfecting this dessert lies in achieving the ideal molten lava consistency in the center, where the dark chocolate ganache oozes out upon the first spoonful. While the raspberry and dark chocolate combination is the classic rendition, some chefs experiment with alternative fruit fillings such as passionfruit or blackberry to add a unique twist to this beloved dessert.
32 min
4
380 calories
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