Can you believe it’s already December? One of our favorite parts of early winter is the smell of warm holiday treats baking in the oven. This luscious dessert, perfect for holiday parties, is fit for chocolate and raspberry lovers alike!
{Need some seasonal party planning ideas? Check out Holiday party tips for seasonal celebrations!}
A decadent river of warm chocolate is encased in this fragrant chocolate-raspberry cake, which is sure to impress at any gathering. If you’re not a fan of raspberries, however, no need to miss out — just omit them and follow the rest of the recipe.
Ingredients:
• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 Tablespoons (1 ¼ stick) butter (unsalted)
• ½ cup all-purpose flour
• 1 ½ cups confectioners’ sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup frozen raspberries
• ½ Tablespoon raspberry syrup (or raspberry liquor if you wish)
Recipe yields six cakes.
To make the cake:
1. Preheat the oven to 425 degrees.
2. Grease 6 (6-ounce) custard cups.
3. Melt the chocolates and butter in the microwave, or in a double boiler.
4. Add the flour and sugar to the chocolate mixture. Stir in the eggs and yolk slowly until mixture is smooth.
5. Stir in the vanilla extract.
6. Place the batter evenly among the custard cups.
7. Make a well in the center and fill with raspberry lava (add about a Tablespoon to each custard cup).
8. Place in the oven and bake for 14-18 minutes. The edges should be firm, but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
To make the Raspberry Lava:
1. Combine frozen raspberries and raspberry syrup/liquor in a bowl.
2. Microwave for 15 seconds and mix. It’s okay if the mixture is still frosty, as long as it’s malleable.
Want an easier alternative? Make one cake.
Alternatively, you can grease and then pour batter into a soufflé pan and bake for 17 minutes if you want a bigger portion to serve with.
Whether you prefer your cake rich or fruity, this dish is sure to please. With its smooth combination of raspberries and chocolate, it’s the best of both worlds!
— Story by Anne Rathe
