Recipe courtesy of Ree Drummond
Dark Chocolate Lava Cakes with Raspberry Whipped Cream
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 927
- Total Fat
- 62 g
- Saturated Fat
- 37 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 14 g
- Cholesterol
- 425 mg
- Sodium
- 292 mg
Sinful, indulgent, luxurious — all these words describe Ree’s lava cakes perfectly. They make great individual dinner party desserts — just watch your guests’ reactions as they break open the cakes and the molten centers ooze over their plates.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 927
- Total Fat
- 62 g
- Saturated Fat
- 37 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 14 g
- Cholesterol
- 425 mg
- Sodium
- 292 mg
Ingredients
Lava Cakes:
Raspberry Whipped Cream:
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Directions
Special equipment:
4 custard cups- For the lava cakes: Preheat the oven to 425 degrees F. Spray 4 custard cups with baking spray and place on a baking sheet.
- Microwave the butter and bittersweet chocolate in a small bowl until the butter is melted and the chocolate is easily incorporated, about 45 seconds.
- Stir in the powdered sugar until well combined. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Bake until the sides are firm and the centers are soft, about 11 minutes.
- For the raspberry whipped cream: Meanwhile, combine the cream and raspberry preserves in a bowl and whip until you have your desired consistency.
- Invert the cakes on individual plates while warm and serve with the raspberry whipped cream.
