Lava Cake with Raspberry Sauce

Indulge in the rich, molten chocolate center of this classic lava cake, perfectly complemented by a vibrant raspberry sauce. The dessert is a delightful balance of traditional and modern elements, with the warm, gooey chocolate contrasting beautifully with the tartness of fresh raspberries. Ideal for special occasions, this recipe is also gluten-free and can be made dairy-free with simple substitutions.

Ingredients:

• 4 oz dark chocolate (70% cocoa)
• ½ cup unsalted butter (or coconut oil for dairy-free)
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup gluten-free all-purpose flour
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 cup fresh raspberries
• 2 tbsp honey or maple syrup (to taste)
• 2 tbsp water

Instructions:

1. Preheat the oven to 425°F (220°C). Grease four ramekins with butter or oil and place them on a baking tray.
2. In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring in between until completely melted and smooth.
3. Whisk in the powdered sugar until well combined. Then add the eggs, egg yolks, vanilla extract, and salt. Mix until smooth.
4. Gently fold in the gluten-free flour until just combined, being careful not to overmix.
5. Divide the batter evenly among the prepared ramekins and bake for 12-14 minutes, until the edges are firm but the center is soft.
6. While the cakes bake, prepare the raspberry sauce. In a small saucepan over medium heat, combine fresh raspberries, honey (or maple syrup), and water. Cook for about 5 minutes, stirring gently until the raspberries break down and the sauce thickens slightly. Strain if desired for a smoother texture.
7. Once the lava cakes are done, let them cool for 1 minute before inverting onto plates. Serve immediately with a drizzle of raspberry sauce.