lava cake with hot chili raspberries

Caution explosive!!!;-) These lava chocolate cakes are hot, not just because of their soft center. The raspberries flavoured with chili makes it so special. In my opinion there is no better combination. An affair of sweet and spicy. For this incredible dessert it doesn´t take much. Easy to prepare and even easier to impress. You´re gonna be hooked on this cake…;-)

♥ ♥ ♥

Achtung Explosionsgefahr!!!:-) Diese Lava Schokoladenkuchen sind heiß, nicht nur wegen des zart schmelzenden Kerns, sondern auch wegen der feurig, heißen Chili-Himbeersoße, die sie umgibt.

5 servings

5 teaspoons sugar

1/2 cup butter

4 ounces semisweet chocolate chips

1 cup confectioner´s sugar

2 eggs

2 eggs yolk

3/4 teaspoons vanilla extract

6 tablespoons flour

1/2 teaspoon salt

7 ounces frozen raspberries

1/2 chili pepper

3 tablespoon raspberry syrup

Directions:

Preheat oven at 400°F. Grease the bottom and sides of 5 small ramekins. Sprinkle each with 1 teaspoon sugar and set aside. In a medium saucepan melt butter and chocolate chips. Stir until smooth and melted and add confectioners sugar and vanilla extract. Remove saucepan from heat and whisk in eggs and egg yolks. Continue with flour and salt and stir until well combined. Transfer dough into prepared ramekins and bake for about 12 minutes. Chop chili pepper into small pieces. In saucepan add frozen raspberries, chili and raspberry sirup and cook on medium heat, until raspberries are defrosted. Stir constantly for about 1 minute. Transfer raspberry sauce into saucier. After baking the sides of the cake should be set and the center should be soft.Remove cakes from oven and let chill for about 5 minutes, before you serve.

Serve warm with raspberry sauce on top.

Enjoy…