Volcanic Eruption
Experience a dessert like no other with the "Volcanic Eruption" molten lava cake! This indulgent treat combines the rich decadence of dark chocolate with a molten, gooey center that cascades onto your plate like an eruption of flavor. Perfectly balanced with a luscious homemade raspberry-chili sauce, this dessert pairs the natural sweetness of fresh raspberries with a hint of heat from chili flakes, creating a burst of bold, unexpected contrasts. The delicate dusting of cocoa on each ramekin ensures a flawless presentation, while the swift bake time of just 12 minutes makes it an ideal choice for an impressive yet achievable finale to any meal. Optimize your dessert game with this show-stopping recipe that’s bursting with flavor, texture, and visual appeal.
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Recipe Information
Ingredients
- 120 grams dark chocolate (70% cocoa or higher)
- 120 grams unsalted butter
- 60 grams all-purpose flour
- 120 grams powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 125 grams fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 0.25 teaspoon chili flakes
- 1 tablespoon powdered cocoa (for dusting)
Instructions
Preheat the oven to 200°C (400°F) and grease four ramekins with butter, then dust them lightly with powdered cocoa to prevent sticking. Set aside.
In a microwave-safe bowl or over a double boiler, melt the dark chocolate and unsalted butter together until smooth. Allow to cool slightly.
In a mixing bowl, whisk the eggs, egg yolks, and vanilla extract together until combined.
Slowly add the melted chocolate mixture to the eggs, stirring continuously to avoid curdling.
Sift the flour and powdered sugar into the chocolate mixture and gently fold until smooth and well combined.
Evenly divide the batter between the prepared ramekins. Place them on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft and gooey.
While the cakes are baking, prepare the raspberry-chili sauce: In a small saucepan, combine fresh raspberries, granulated sugar, lemon juice, and chili flakes. Cook over medium heat until the raspberries break down and the sauce thickens slightly, about 5 minutes.
Strain the raspberry sauce through a fine mesh sieve to remove any seeds and set the smooth sauce aside.
Once the cakes are done, remove them from the oven and let them sit for 1-2 minutes. Carefully invert each ramekin onto a dessert plate. Lift the ramekin gently to release the cakes.
Drizzle a generous amount of the raspberry-chili sauce around the base of each molten lava cake to mimic a 'volcanic eruption.'
Serve immediately while the centers are still molten, optionally garnished with fresh raspberries or a dusting of powdered cocoa.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 178.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 265 mg | 20% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
