Aww hell yisss! Anyone else in the mood for something chocolate, something raspberry, and something boozy? If so, you’re in luck because today’s sweet recipe contains all three of those qualities. So get your apron on, and spend some time in the kitchen treating yourself to deliciousness.
I don’t bake often, but I do love it when I do. I had promised Spencer some molten lava cakes for several weeks now, but I kept putting it off and making other meals my priority. But honestly, you’ve got to treat yourself to some dessert, because it’s pretty much happiness in a bite.
As tradition with lava cakes, it’s all about the gooey molten insides. This chocolate ganache actually contains raspberry chambord, hence the booziness.
Ooey, gooey, boozy chocolate ganache…
As mentioned, I used a shot of Chambord to add a little extra to the ganache for a special sauce; with it’s delicious and subtle taste, I couldn’t resist. Plus, cooking and baking with booze is always a fun experiment.
Once you finish baking those bad boys, serve them hot! Throw some whip cream, fresh strawberries, and chocolate on top for a delightful and decadent experience. Now…I think I need to get back in the kitchen and make some more, because I may be addicted.
For the ganache
5 oz semi-sweet chocolate chips
1/2 cup heavy cream
2 tbsp chambord
For the cake
1/4 cup unsalted butter
3 tbsp flour
1/4 tsp salt
3 large eggs
1/3 cup sugar
1 tsp vanilla extract
chocolate shavings, for garnish
fresh raspberries, for garnish
whipped cream, for garnish
For the Chambord Chocolate Ganache:
Starting with the ganache, place the chocolate chips into a heat safe bowl and set aside. In a saucepan, heat the heavy cream over medium heat, until the cream begins to boil. Remove from heat and pour over the chocolate chips into the bowl. Allow it to sit for 5 minutes.
Using a whisk, mix the ingredients in the bowl, starting in the center and whisking outward until the chocolate and cream are well combined. Allow to cool for an additional 15 minutes; after cooling, stir in the chambord.
Cover the ganache mixture and place in the fridge until further use. The ganache will need to set up a little, so allow for around 3o minutes in the fridge.
For the Chocolate Lava Cake:
Using non-stick cooking spray, prepare 6 ramekins or a 1/2 dozen muffin pan. If using ramekins, place on a baking sheet once sprayed down.
In a small saucepan over low heat, melt together chocolate and butter, stirring until just melted. Remove from the heat and stir in flour and salt until blended.
In a large mixing bowl, beat the eggs with an electric mixture while slowlly adding sugar; do this for about 4 – 5 minutes, until the eggs are pale in color. Add the melted chocolate mixture to the eggs and stir until combined. Divide the mixture among the ramekins or muffin pan.
Remove the chocolate ganache mixture from the fridge, and spoon 1 – 2 heaping teaspoons into the center of the baking vessel. Place the ramekins/muffin pan into the preheated over and bake for 15 minutes. Using a butter knife, loosen the edges of the cakes from the pan/ramekin, and turn out onto the serving plate.
Serve immediately and garnish with whipped cream, fresh strawberries, and chocolate shavings. If desired, melt leftover chocolate ganache and drizzle over the cake.