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Valentine's Day is all about love, though perhaps not necessarily romantic love. There are many different types of love, including love for friends, family, and oneself. Let's not forget one of the greatest loves of all: the love of chocolate. Without a doubt, chocolate is a big part of Valentine's Day, so regardless of your relationship status, now is a fantastic time to indulge. Here we present Chocolate-raspberry lava cake recipe that is great for anyone who loves chocolate but wants something a bit different for Valentine's Day and that the addition of raspberry jam gives the dessert a "extra-sweet, fruity touch."
You only need a few ingredients to make this lava cake, so it's easier than you might expect to make. The cake should first be flavoured with baking chocolate, preferably 60% cacao bittersweet. In addition, you'll need flour, salt, butter, confectioners' sugar, a couple of eggs (or rather, an egg and a half), and raspberry jam for the lava filling.
Ingredients:
2 ounces bittersweet baking chocolate (60% cacao), broken into pieces
¼ cup unsalted butter
½ cup confectioners' sugar
1 egg, plus 1 egg yolk
3 tbsp , plus 1 tsp all-purpose flour, divided
⅛ tsp salt
2 tbsp raspberry jam or preserves
Optional Ingredients
Additional confectioners' sugar
Raspberries
Mint leaves
Method:
Set your oven to 425 F. ½ inch of water should be in a saucepan; heat the water until it boils. Place a heat-resistant bowl over the water, then add the chocolate and butter within. Butter and chocolate are combined by stirring until a homogeneous consistency forms. Cut the heat off. The eggs and sugar should be beaten until frothy. Add the salt and 3 tablespoons of flour. Once the melted chocolate is thoroughly incorporated, continue beating the eggs. Shake off any excess flour before lightly dusting 2 ramekins with the remaining flour. About 3 tablespoons of batter per ramekin should be used to fill the ramekins halfway. Between the ramekins, distribute the raspberry jam. With the leftover chocolate batter, cover the jam. Bake the ramekins for 12 to 15 minutes, or until a toothpick inserted in the centre comes out slightly gooey. Place the ramekins on a baking sheet. Give the lava cakes a minute to cool. To remove the cakes, flip the ramekins over. The lava cakes can optionally be garnished with raspberries or mint leaves and confectioners' sugar, if preferred. Eat lava cakes while they're still warm.
