A customer once said, “When I see a long list of ingredients on a recipe, I close the tab.” Hold up! Hear us out. This recipe may look daunting, but it’s not. What’s more important: it is worth it! Here’s the plan: combine the uber-simple ganache. chill. Next, make oh-so-doable coulis. set aside. Then, start the cakes. The finish line isn’t in the distance. Fact is, you’ve won the race! These lava cakes will have you celebrating your kitchen prowess because you crushed that ingredient list. Now, grab a spoon. These cakes are DIVINE!
Time: 1 hr
Serves 6Rating
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Loading...| For the Ganache: | |
| ¼ cup heavy cream | |
| 2 oz bittersweet chocolate, chopped into small pieces | |
| For the Lava Cakes: | |
| 4 oz chopped white chocolate, from a bar of white chocolate | |
| ½ cup butter | |
| 1 tsp Pure Vanilla Extract | |
| 1 tsp Raspberry Extract | |
| 1 cup powdered sugar | |
| 3 large egg yolks | |
| 2 large eggs | |
| 2/3 cup all-purpose flour | |
| 1 1/8 tsp Vanilla Bean Salt | |
| For the Coulis: | |
| 3/4 cup sugar | |
| 1.5 pints raspberries | |
| ¼ tsp Pure Vanilla Extract | |
| Whipped cream for serving |
| 1. | For the ganache: Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour. |
| 2. | For the coulis: Combine sugar, berries and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. |
| 3. | Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids. Set aside. |
| 4. | For the cakes: Preheat oven to 450°F. Coat 6 (1-cup) ramekins with cooking spray. |
| 5. | Melt white chocolate and butter in a small saucepan over medium, stirring constantly, until smooth, about 2 minutes. Remove from heat; whisk in the extracts. Transfer mixture to a medium bowl, and whisk in 1 cup of the powdered sugar until smooth. Whisk in egg yolks and eggs. Fold in flour and salt using a rubber spatula until fully combined. |
| 6. | Divide half the batter among the prepared ramekins - about 1/3 cup each. Place 1 mounded Tbl ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins. Arrange ramekins on a baking sheet. |
| 7. | Bake in preheated oven until cake tops are golden brown and centers have a slight jiggle, 10-13 minutes. |
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