Molten Lava Cakes With Chambord Truffle Center

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 227 g unsalted butter, plus extra for greasing
• 227 g good quality semisweet chocolate, chopped into small pieces
• 1/3 cup chambord raspberry liqueur
• 5 egg yolks
• 5 whole eggs
• 1/3 cup granulated sugar
• 1/2 cup all-purpose flour

Recipe

• 1 preheat oven to 200 degc.
• 2 generously grease 8 (6 ounce) baking cups & place on a baking sheet.
• 3 with a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.
• 4 cool to room temp & add chambord.
• 5 in a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.
• 6 fold in the chocolate chambord mixture until well blended.
• 7 sift the flour over the mixture & quickly fold or beat inches.
• 8 divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.
• 9 let sit for 1 minute run small knife around the cake to loosen & carefully turn onto plate.
• 10 if you like, cook 1/2 cup of chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.