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In the world of desserts, few treats can rival the indulgence of a lava cake. This remarkable dessert has captured the hearts of chocolate enthusiasts and casual dessert lovers alike, thanks to its rich, gooey center that oozes with molten chocolate when you cut into it. But when you elevate this classic recipe by introducing the vibrant tartness of fresh raspberries, you create an extraordinary experience that tantalizes the palate and awakens the senses.

Dark Chocolate Raspberry Lava Cakes – Extra Decadent!

Dive into the world of Decadent Dark Chocolate Raspberry Lava Cakes, a dessert that perfectly marries rich, gooey chocolate with the vibrant tartness of raspberries. This recipe is ideal for special occasions or a luxurious treat at home. Learn how to master the art of these delectable lava cakes, from selecting high-quality dark chocolate to achieving the perfect molten center. Impress your guests and indulge your sweet tooth with each delightful bite!
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Ingredients
  

1 cup (170g) dark chocolate (70% cocoa or higher), chopped

1/2 cup (115g) unsalted butter, plus extra for greasing ramekins

2 large eggs

2 large egg yolks

1/4 cup (50g) granulated sugar

1 teaspoon pure vanilla extract

1/4 cup (30g) all-purpose flour

Pinch of salt

1/2 cup (125g) fresh raspberries (plus extra for garnish)

Powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and place them on a baking tray.

    Melt the Chocolate and Butter: In a medium microwave-safe bowl, combine the chopped dark chocolate and butter. Microwave in 20-second intervals, stirring in between, until completely melted and smooth. This should take about 1 minute total.

      Mix Egg Mixture: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and fluffy, about 2-3 minutes. Stir in the vanilla extract.

        Combine Ingredients: Gently fold the melted chocolate mixture into the egg mixture until well combined.

          Add Dry Ingredients: Sift the all-purpose flour and salt over the chocolate mixture, folding gently until just combined. Be careful not to overmix.

            Incorporate Raspberries: Gently fold the fresh raspberries into the batter, distributing them evenly.

              Fill the Ramekins: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

                Bake the Cakes: Place the baking tray with ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are firm but the center is still soft.

                  Cooling Time: Remove the lava cakes from the oven and let them cool for 1 minute.

                    Inverting the Cakes: Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a dessert plate. Gently lift off the ramekin.

                      Serve: Dust the tops with powdered sugar and garnish with additional fresh raspberries. Serve immediately to enjoy the gooey, chocolatey centers!

                        Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings