Dark Chocolate Raspberry Lava Cake
Ingredients
Instructions
Preheat oven to 425ºF. Combine cocoa powder and 1 tablespoon all-purpose flower in a bowl. Set aside.
Brush inside of ramekin with 1 tablespoon of melted butter.
Dust buttered ramekin with cocoa mixture and tap out excess. Set aside.
In a small saucepan, add butter and dark chocolate. Melt over low heat, stirring occasionally.
In a small bowl, add raspberry preserves and fresh raspberries. Mash until pureed.
In a large mixing bowl, add eggs and sugar. Using a mixer, whip until pale, light, and fluffy.
Add cooled chocolate mixture to egg mixture and fold gently.
Add flour to mixture and fold gently.
In prepped ramekin, add batter two-thirds of the way up, then add the raspberry filling. Cover with batter. Bake for approximately 13 minutes.
Dust with confectioners sugar and devour.