- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- 4 oz
- 58% dark chocolate, coarsely chopped
- 115 g
- ⅓ cup
- unsalted butter, cubed
- 75 g
- ⅓ cup
- unbleached all-purpose flour
- 50 g
- 1 tbsp
- cocoa powder
- 15 ml
- 1 pinch
- salt
- 3
- eggs
- ¼ cup
- homemade or store-bought plain date purée
- 60 ml
- 1 tbsp
- sugar
- 15 ml
- 1 ¼ cup
- fresh raspberries
- 170 g
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter and flour four ¾-cup (180 ml) ramekins.
- Step 2
- In a bowl set over a pot of simmering water or in the microwave oven, melt the chocolate with the butter. Let cool.
- Step 3
- In another bowl, sift the flour and cocoa powder. Add the salt and mix well.
- Step 4
- In a third bowl, whisk together the eggs, date purée and sugar until smooth. Add the melted chocolate mixture and mix well. Stir in the dry ingredients until smooth. Divide the mixture among the ramekins.
- Step 5
- Bake for 12 minutes. Let rest for 5 minutes.
- Step 6
- Run a thin blade between the cakes and the sides of the ramekins. Turn the hot cakes over onto plates to unmold. Garnish with the raspberries.
Tips
Chef’s tip
Date purée is the ideal ingredient to keep these lava cakes rich while also keeping them low in sugar and butter. The natural caramelized flavour of the dates marries perfectly with the chocolate.
Date purée is the ideal ingredient to keep these lava cakes rich while also keeping them low in sugar and butter. The natural caramelized flavour of the dates marries perfectly with the chocolate.
