Recipe details
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Raspberry Rose Bloody Lava Cake
32min
6 servings
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This decadent Raspberry Rose Bloody Lava Cake is a romantic and indulgent dessert. A rich chocolate cake is infused with the delicate flavors of rose and filled with a gooey raspberry center that oozes out like lava when cut into. The perfect treat for a special occasion or to satisfy your chocolate cravings.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
24 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the ramekins
Preheat the oven to 425°F (220°C). Grease 6 (6-ounce) ramekins with butter and dust with cocoa powder, tapping out the excess.
Melt the chocolate and butter
Chop the dark chocolate into small pieces. In a microwave-safe bowl, combine the chopped chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
Mix the batter
In a large bowl, whisk together the granulated sugar and eggs until pale and thick, about 2-3 minutes. Gradually whisk in the melted chocolate mixture until combined.
Add the dry ingredients
Sift the all-purpose flour, cocoa powder, and salt into the bowl with the chocolate mixture. Fold gently until just combined, being careful not to overmix.
Add the rosewater
Stir in the rosewater until just incorporated.
Fill the ramekins
Divide half of the batter evenly among the prepared ramekins. Place 1 tablespoon of raspberry jam in the center of each ramekin. Top with the remaining batter, covering the jam completely.
Bake the lava cakes
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly jiggly.
Serve
Let the lava cakes cool for 1-2 minutes. Run a knife around the edges to loosen, then invert onto serving plates. Serve immediately.
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