Raspberry Rose Bloody Lava Cake

Raspberry Rose Bloody Lava Cake

raw material

6 servings

• unsalted butter, for lubrication
• cocoa powder, for dusting

Raspberry Stuffing

• ⅓ cup raspberry jam (55 g)
• 2 drops white food coloring
• 7 drops red food coloring, or as needed
• ½ teaspoon rose water, or extract

cake

• 1 stick unsalted butter
• 1 cup dark chocolate chips (200 g)
• 3 large eggs
• ½ cup granulated sugar (100 g)
• 1 pinch kosher salt
• ¼ cup all-purpose flour (30 g)
• powdered sugar, for garnish

Nutritional Information

View information

• Calories 296
• Fat 14g
• Carbohydrates 40g
• Fiber 2g
• Sugar 29g
• Protein 6g

An estimate based on a serving size.

Prepare

1. Preheat oven to 425°F (220°C). Butter six 4-ounce ramekins and dust with cocoa powder, knocking out excess.
2. Make the raspberry filling: In a small bowl, combine raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
3. To make the cake: Fill a small pot one-third full with water and bring to a simmer. Put the butter and chocolate chips in a metal bowl large enough to sit on top of the pot and over the boiling water, making sure the water doesn’t touch the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips are completely melted, about 5 minutes. Remove bowl from pot and cool slightly.
4. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, granulated sugar, and salt. Blend on medium speed for 4-6 minutes, until light in color.
5. Using a rubber spatula, gently fold the cooled chocolate mixture into the egg mixture until fully incorporated. Sift flour into batter and fold until combined.
6. Place prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each one less than halfway down. After adding the filling, reserve enough batter to cover each ramekin.
7. Pour about 1 tablespoon of the raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is completely covered.
8. Bake the cake for 7-9 minutes, or until the top is matte but still has a slight jiggle in the center.
9. Let cake cool for 1 minute, then carefully pour ramekins onto plates and dust with powdered sugar. Serve immediately.
10. enjoy!

Check more articles in our categories Recipes & News & Tips and Tricks.

This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.