CHOCOLATE LAVA CAKE WITH CARAMEL

Chocolate Lava Cake with Caramel image

Provided by Francine Lizotte

Categories Cakes

Time 22m

Number Of Ingredients 12

soft butter as needed, for brushing the ramekins
1 large free-run egg yolk
1 large free-run egg
2 Tbsp granulated sugar
2 oz dark chocolate
2 Tbsp unsalted butter
2 tsp unsweetened cocoa powder
1 Tbsp unbleached all-purpose flour
1 pinch fleur de sel
1 Tbsp caramel sauce
confectioners' sugar, for dusting
6 large raspberries, for garnish

Steps:

1. Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
2. In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
3. Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
4. Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
5. Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners' sugar; garnish with raspberries and serve immediately
6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mn7OPil5SPo