I think it’s safe to assume that most people know I am a bit obsessed with a Lava cake. They have always been one of those decadent desserts that just scream EAT ME PLEASE!!! I’ve always gotten them whenever they have been on a dessert menu and have only ever been bitterly disappointed once when there was no gooey oozey ooze.
So often, lava cakes have been the dessert every chef on TV tries to make at some point and it’s often met with anxious and worried looks from critics who wonder whether the ooze will exist or whether or not their career as a chef might be forever tainted by failed lava cakes…
WELL… Not any more. Making a chocolate fondant or a lava cake is really, really simple. It isn’t hard to make at all it just takes the exact ingredients and the right time in order to make them a reality.
However, this – my lovely friends isn’t just a lava cake. It is a LAVA LOAF. The best thing about a lava loaf as well is that if you don’t manage to eat the whole thing (I mean, hats off to you if you do) then the following day, you’ll have the fudgiest, most delicious brownies possible.
This is also one of the easiest recipes to make and requires only a small amount of ingredients.
Chocolate and Raspberry Molten Loaf
- Loaf Tin
- 2 duck eggs (makes it very rich but you can use 3 chicken eggs if you don't have duck eggs).
- 200 g 72% Dark Chocolate Mine is from Hotel Chocolat but you can use any dark chocolate (ideally above 70%)
- 110 g Olive Oil Butter
- 100 g Golden Caster Sugar
- 2.5 tbsp Plain Flour
- 4-5 tbsp Freeze Dried Raspberries From Buy Whole Foods Online
- 1 tsp Salt From Maldon Salt
- Turn your oven to 180c and butter or line a loaf tin. If you are buttering the loaf tin, put it in the fridge after buttering for 5 minutes then sprinkle with cocoa powder and pop back in the fridge until filling time.
- Melt your butter and your chocolate until smooth.
- Whisk your eggs with your sugar and then mix into your chocolate and butter mix. Fold in your flour and salt last.
- Fill your loaf tin with half of the mixture, then crumble up your raspberries and sprinkle them all over the mixture then top with your remaining mix.
- Bake in the oven for 12 minutes exactly and leave to cool for a few minutes before serving.
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