Dark Chocolate Lava Cake with Raspberry Sauce

Method

1. 01

   Heat the oven to 220°C (425°F) with a rack in the center.

2. 02

   Brush four 180 ml (6 oz) ramekins with 15 g soft butter, add 1 tbsp cocoa, and tap it around to coat. Tap out the excess. Set them on a baking sheet.

3. 03

   Melt 115 g chocolate and 115 g butter in a heatproof bowl over barely simmering water, stirring until smooth. Let it cool 5 minutes.

4. 04

   In another bowl, whisk 2 eggs, 2 yolks, 50 g sugar and 1/8 tsp salt for 2 minutes. Stop when it is pale and a little thicker.

5. 05

   Fold the chocolate into the eggs until no streaks remain.

6. 06

   Sift in 15 g flour and fold gently just until it disappears. Overmixing makes the cakes tough.

7. 07

   Divide the batter evenly among the ramekins.

8. 08

   Bake 12 to 14 minutes, until the edges are set and the center still jiggles slightly when you nudge the pan.

9. 09

   While they bake, simmer 110 g raspberries, 25 g sugar and 1 tsp lemon juice in a small pan for 4 to 5 minutes, mashing, until saucy. Press through a sieve if you want it seedless.

10. 10

    Rest the cakes 1 minute. Run a thin knife around each, place a plate on top, and flip.

11. 11

    Spoon raspberry sauce beside each cake and add the other 60 g raspberries. Dust with 1 tbsp powdered sugar and serve right away.