Raspberry Rose Bloody Lava Cake Recipe By Tasty

WHITE CHOCOLATE RASPBERRY LAVA CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave the raspberry jam for one minute.
• Add the white chocolate and stir until smooth. Freeze one hour.
• In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
• Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
• Preheat your oven to 350ºF (180ºC).
• Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
• Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
• Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate.
• Serve warm with ice cream.
• Enjoy!

RASPBERRY ROSE BLOODY LAVA CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
• Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
• Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4-6 minutes, until pale in color.
• Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
• Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
• Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
• Bake the cakes for 7-9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
• Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
• Enjoy!