Molten Lava Cake with Raspberry Sauce

A great Valentines Day dessert.  Molten Lava Cakes are always a hit, but add raspberry sauce for an extra sweet touch and a bit of V-Day color.


Molten Mocha Cakes: Martha Stewart Recipe


2 Tbsp unsalted butter, plus more for ramekins 
1/3 C confectioner's sugar, plus more for ramekins
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 tsp espresso powder
Pinch salt
3 tbsp all-purpose flour

• Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
• Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
• Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). 
• Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

Molten Mocha Cakes - Martha Stewart Recipes

While the cakes are cooling on the wire rack prepare the raspberry sauce.

Raspberry Sauce:  

1 pint raspberries
5 Tbsp confectioners Sugar
2 Tbsp cold water

• Combine raspberries and confectioners sugar in a small saucepan.  Cook over low heat until berries are soft, 3-4 minutes.
• Transfer mixture to food processor or blender and puree it.   Strain through a fine sieve into a small bowl and discard the seeds.  Stir in 2 Tbsp cold water to thin sauce.

Plating:

Before plating the chocolate cake unmold the cake from the ramekins and put on a tray.   Using a sifter, sift confectionary sugar over the top of the cakes.  To create the heart, gently place a small heart shaped cookie cutter on top of the molten cake before sprinkling sugar on it.   The sugar will fill in around the cookie cutter leaving a heart shape.   

On the bottom of the plate spoon some of the raspberry sauce.  Then carefully plate the cakes onto the sauce.   Scoop some ice cream onto the plate and add 2 whole raspberries for garnish.