If the way to a man's heart is through his stomach, I'm pretty sure I'm going to have a line down the block after whipping up these beauties. My husband is going to have to fight 'em off with a stick. Okay, okay. Maybe not. But trust me when I tell you that you need to make these. Tonight. They are every ounce as good as they look! And they are the perfect late night Valentine's Day treat.
Raspberry Chocolate Lava Cakes
|6 oz bittersweet chocolate chips||2 oz semisweet chocolate chips|
|10 tablespoons butter (1 1/4 stick)||1/2 cup all-purpose flour|
|1 1/2 cups confectioner's sugar||3 large eggs|
|3 egg yolks||1 teaspoon vanilla extract|
|1/3 cup raspberry preserves||1/3 cup chopped fresh raspberries|
|Cocoa powder||Vanilla ice cream|
Preheat oven to 425°F.
Butter 6 (6 oz) custard cups and sprinkle with a coat of cocoa powder.
Stir together the raspberries and raspberry preserves and set aside.
Chop the butter into rough 2 tbs chunks and place in a medium bowl with the chocolate. Melt in the microwave, or in a double boiler.
Pour chocolate into the bowl of a standing mixer and beat on a low speed. Beat in the flour and sugar, then the eggs, yolks, and vanilla extract until smooth.
Scoop a large spoonful of batter into each custard cup, so that each cup is about half full. Use the spoon to carve out a small well in the center of the batter. Spoon a tablespoon of raspberry filling into each batter center. Scoop another spoonful of batter on top, until each custard cup is about ¾ full.
Place the custard cups on a baking sheet and bake for 14 minutes. The edges should be firm with a runny center.
Let cool for 10 minutes then invert onto dessert plates. Sprinkle with cocoa powder and top with a dollop of vanilla ice cream.
Adapted from the Food Network