Bittersweet Chocolate Lava Cake Recipe | Cruise Scoop

Name: Bittersweet Chocolate Lava Cake Recipe | Cruise Scoop
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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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