Bittersweet Chocolate Lava Cake Recipe
INGREDIENTS 7 tablespoons (3½ ounces) unsalted butter, plus additional for the ramekins, softened to room temperature 4 ounces bittersweet chocolate (preferably Valrhona 70% cacao Guanaja), cut into...
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Ingredients
- 7 tablespoons (3½ ounces) unsalted butter, plus additional for the ramekins, softened to room temperature
- 4 ounces bittersweet chocolate (preferably Valrhona 70% cacao Guanaja), cut into chip-sized pieces (about 1 cup)
- 4 large eggs
- 3 tablespoons granulated sugar
- ¼ cup plus 1 tablespoon all-purpose flour
- 6 chocolate truffles
- 1 pint fresh raspberries
- Whipped cream, optional
- 5 ounces semisweet chocolate (preferably Valrhona 64% cacao Manjari), cut into chip-sized pieces (about 1¼ cups)
- ¾ cup heavy cream
- ¾ teaspoon pure vanilla extract
- 1 tablespoon (½ ounce) unsalted butter, softened at room temperature
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