Chocolate lava cake

Here's your weekend baking inspiration: a decadent Chocolate Lava Cake!

Show us a photo if you make it!

Chocolate Lava Cake

Yield 4

Ingredients
Cake
1 stick unsalted butter
2 tsp sugar
¼ tsp cinnamon
Pinch cayenne
Pinch nutmeg
6 oz semi sweet chocolate
½ cup AP Flour
1 ¼ cup powdered sugar
3 large eggs
3 egg yolks
¾ tsp vanilla extract
¼ tsp almond extract

Cream
¼ c heavy whipping cream
4 tbsp powdered sugar
1 tsp vanilla extract

Raspberry Sauce
1 cup fresh raspberries
1/2 cup confectioners' sugar

Garnish
Raspberries
Powdered sugar

Method
Preheat oven to 400 degrees.

For the cakes, spray or butter four 6-ounce ramekins and sprinkle with sugar. In a double boiler, combine butter, cinnamon, cayenne, nutmeg, and chocolate until melted and smooth, stirring as it’s melting. Separately, in a large bowl, whisk eggs and yolks together. Add the extracts and slowly add the flour and sugar in increments, whisking in eggs completely. Then, while whisking, pour in melted chocolate. Separate into ramekins and bake on a sheet pan for 14 minutes. Let cool for 5 minutes.

While the cakes are baking, whip cream, sugar and vanilla until stiff peaks form. Set aside.

For the raspberry sauce, puree all the ingredients in a food processor; strain the sauce to remove the seeds.

When cakes are ready: If necessary, use a paring knife or small offset spatula to loosen edges and invert the cakes onto serving plates. Drizzle the raspberry sauce, fresh raspberries, and a dollop of the cream and sift powdered sugar over top.

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