Raspberry Chocolate Lava Cake

Ingredients

Steps

1. Step 1

   Preheat oven to 425°F. Butter four 6-ounce ramekins and dust with granulated sugar.

   • ½ cupunsalted butter
   • 1 cupgranulated sugar

2. Step 2

   Melt dark chocolate chips and unsalted butter in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   • 1 cupdark chocolate chips
   • ½ cupunsalted butter

3. Step 3

   Whisk together eggs, granulated sugar, and raspberry liqueur until well combined. Add flour and whisk until just incorporated.

   • 2 largelarge eggs
   • 1 cupgranulated sugar
   • 2 tbspraspberry liqueur
   • ¼ cupall-purpose flour

4. Step 4

   Pour melted chocolate mixture into the egg mixture and whisk until smooth. Gently fold in fresh raspberries.

   • 1 cupdark chocolate chips
   • 1 cupfresh raspberries

5. Step 5

   Divide batter evenly among prepared ramekins and smooth tops. Bake for 12 minutes or until edges are set and centers are still slightly jiggly.

6. Step 6

   Let cool in ramekins for 1 minute before inverting onto plates. Serve warm with a scoop of vanilla ice cream and a sprinkle of powdered sugar.

   • 1 pintvanilla ice cream
   • 1 cuppowdered sugar