Valentine's Day Chocolate-Raspberry Lava Cake Recipe
2 ounces bittersweet baking chocolate (60% cacao), broken into pieces
¼ cup unsalted butter
½ cup confectioners' sugar
1 egg, plus 1 egg yolk
3 tablespoons, plus 1 teaspoon all-purpose flour, divided
⅛ teaspoon salt
2 tablespoons raspberry jam or preserves
Additional confectioners' sugar
Preheat the oven to 425 F. Fill a pot with ½-inch of water, and bring the water to a boil.
Put a heat-proof bowl over the water, and fill the bowl with the chocolate and butter. Stir the chocolate and butter, until they melt into a smooth mixture. Turn off the heat.
Beat the eggs with the sugar until foamy. Add 3 tablespoons flour and the salt. Beat the melted chocolate into the eggs, and keep beating until well-combined.
Spray 2 ramekins with cooking spray, and lightly dust with the remaining flour, shaking off any excess.
Fill the ramekins about halfway with batter, about 3 tablespoons each. Divide the raspberry jam between the ramekins. Cover the jam with the remaining chocolate batter.
Put the ramekins on baking sheet, and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out slightly gooey.
Let the lava cakes cool for 1 minute. Turn the ramekins over to remove the cakes.
If desired, sift confectioners' sugar over the lava cakes, and garnish optionally with raspberries or mint leaves. Lava cakes should be eaten warm.