Dark Chocolate Lava Cakes
These delicious, melt in your mouth, chocolate lava cakes of love are super simple to make, but fool everyone at the party into thinking you slaved away over dessert. This recipe is also easily adaptable to almost any flavor addition of Raimondo Winery balsamic or olive oil– dark espresso, blood orange, chipotle, blueberry, black cherry, and pomegranate. The list goes on and on!
Makes 4 cakes
1 pack (6 squares) Bakers Semisweet Chocolate
1 stick of butter
1 1/4 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
1/2 teaspoon Raimondo Winery Vanilla Balsamic Vinegar
1/2 pint raspberries
1 cup vanilla ice cream
Non stick baking spray
Note: Before beginning this process, leave the vanilla ice cream at room temperature for 1 hour or until completely melted but still cold.
Preheat oven to 425 degrees. Grease 4 8oz. ramekins, place on a baking sheet and set aside.
Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until the chocolate and butter are both completely melted. Add sugar, flour, eggs, egg yolks and vanilla. Wisk until smooth and well blended. Divide batter until prepared ramekins.
Bake for 14-15 minutes or until cakes are set on the outside but still soft in the center. Let stand for 1 minute. Run a small knife or spoon around cakes to loosen. Carefully invert cakes into dessert dishes. Spoon 1/4 cup of melted ice cream around each cake. Top with raspberries and scatter some berries in the sauce around the cake. Sprinkle with powdered sugar.
Recommended Wine Pairing: