Raspberry Lava Cake

Instructions

1. 1

   Preheat your oven to 200°C (392°F) and grease four ramekins with butter.

2. 2

   Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let it cool slightly.

3. 3

   In a separate bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened.

4. 4

   Gently fold the melted chocolate mixture into the egg mixture.

5. 5

   Sift the all-purpose flour and a pinch of salt into the mixture, and fold until just combined.

6. 6

   Pour half of the batter into the prepared ramekins, filling them halfway.

7. 7

   Add a spoonful of raspberry puree into the center of each ramekin.

8. 8

   Cover the raspberry puree with the remaining batter, filling the ramekins almost to the top.

9. 9

   Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft.

10. 10

    Remove from the oven and let them cool for a minute before carefully inverting onto plates.

11. 11

    Serve immediately, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.