Raspberry Rose Bloody Lava Cake Recipe By Tasty Recipes

CHOCOLATE LAVA CAKES RECIPE BY TASTY

Steps:

• Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
• Heat the heavy cream in a small pot until boiling.
• Pour the boiling cream over ½ cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
• Preheat the oven to 425°F (220°C).
• In a small microwave-safe bowl, combine the remaining ¾ cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
• In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
• Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
• Divide half of the batter between the prepared ramekins. Add ½ tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
• Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
• Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
• Enjoy!

CHOCOLATE PEANUT BUTTER LAVA CAKE RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add dark chocolate and butter, and microwave at 15-second intervals, stirring after each interval until fully melted.
• Preheat oven to 425˚F (220˚C).
• In a medium mixing bowl, whisk together eggs, sugar and vanilla, then pour in the chocolate mixture.
• Grease the inside of 4 ramekins with butter and lightly dust with cocoa powder.
• Place one ¼ cup (60 ml) scoop of batter into each ramekin, then follow with a small scoop of peanut butter (about 2 tbsp) in the center of each ramekin. Finish with another ¼ cup (60 ml) scoop of the batter.
• Bake at 425˚F (220˚C) for 10-12 minutes, or until sides are firm and center is soft.
• Using a kitchen towel to hold the ramekin, place the serving plate on top of the ramekin and turn the lava cake out onto the plate (gently shaking the ramekin if needed) until the cake comes out.
• Enjoy!

WHITE CHOCOLATE RASPBERRY LAVA CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave the raspberry jam for one minute.
• Add the white chocolate and stir until smooth. Freeze one hour.
• In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
• Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
• Preheat your oven to 350ºF (180ºC).
• Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
• Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
• Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate.
• Serve warm with ice cream.
• Enjoy!