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Sea Salted Chocolate Lava Cake with Orange Curd and Raspberry Sauce

laurelz Sea Salted Chocolate Lava Cake with Orange Curd and Raspberry Sauce
  • 10 ounces fresh or frozen raspberries
  • 4 ounces granulated sugar
  • 10 ounces raspberry jam
  • 2 tablespoons raspberry liquor
  • 4 oranges
  • 12 ounces granulated sugar
  • 1/2 cup unsalted butter at room temperature
  • 4 eggs
  • 1/4 teaspoon sea salt
  • Granulated sugar
  • 4 ounces semi-sweet chocolate
  • 4 ounces bittersweet chocolate
  • 1/2 cup unsalted butter plus more for ramekins
  • 4 eggs
  • 4 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon sea salt

Raspberry Sauce

Place the raspberries, sugar and cup of water in a saucepan and bring to a boil. Simmer for 5 minutes. Transfer raspberries to a food processor and add the jam and liquor, process until blended. Sauce can be made several days in advance and refrigerated until needed.

Orange Curd

Peel the zest of the oranges, being careful to avoid the white pith and squeeze cup of orange juice. Place zest and sugar in a food processor and process until finely minced. Cream the butter in a stand mixer until fluffy, add the orange zest mixture and combine. Add the eggs, juice and salt and mix. Transfer mixture to a sauce pan and cook over medium low heat until curd thickens and coats the back of a spoon, stirring regularly. Take care not to overcook as the eggs will begin to curdle. Curd can be made several days in advance and refrigerated until needed.

Chocolate Lava Cake

Butter the sides and bottom of four 6 ounce ramekins and coat with a thin layer of white sugar In a double boiler, melt both chocolates and the butter together until just melted. Whisk the eggs, brown sugar, vanilla, cocoa powder and salt in a medium bowl. Add about of the chocolate mixture to the egg mixture and whisk to combine. Continue adding chocolate in increments until completely combined. Pour chocolate mixture into ramekins, filling about 1/3 of the way up. Add 2 tablespoons of the orange curd into the center of the chocolate mixture and top with remaining chocolate, filling ramekins about of the way up, allowing room for the mixture to rise. Place in oven and bake for 10-15 minutes or until the top is just set. Turn out of ramekins onto a plate, garnish with candied orange peel, chocolate shavings, raspberries and a good drizzle of raspberry sauce.

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Sea Salted Chocolate Lava Cake with Orange Curd and Raspberry Sauce

Sea Salted Chocolate Lava Cake with Orange Curd and Raspberry Sauce

Ingredients

  • 10 ounces fresh or frozen raspberries
  • 4 ounces granulated sugar
  • 10 ounces raspberry jam
  • 2 tablespoons raspberry liquor
  • 4 oranges
  • 12 ounces granulated sugar
  • 1/2 cup unsalted butter at room temperature
  • 4 eggs
  • 1/4 teaspoon sea salt
  • Granulated sugar
  • 4 ounces semi-sweet chocolate
  • 4 ounces bittersweet chocolate
  • 1/2 cup unsalted butter plus more for ramekins
  • 4 eggs
  • 4 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon sea salt
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Raspberry Sauce

Place the raspberries, sugar and cup of water in a saucepan and bring to a boil. Simmer for 5 minutes. Transfer raspberries to a food processor and add the jam and liquor, process until blended. Sauce can be made several days in advance and refrigerated until needed.

Orange Curd

Peel the zest of the oranges, being careful to avoid the white pith and squeeze cup of orange juice. Place zest and sugar in a food processor and process until finely minced. Cream the butter in a stand mixer until fluffy, add the orange zest mixture and combine. Add the eggs, juice and salt and mix. Transfer mixture to a sauce pan and cook over medium low heat until curd thickens and coats the back of a spoon, stirring regularly. Take care not to overcook as the eggs will begin to curdle. Curd can be made several days in advance and refrigerated until needed.

Chocolate Lava Cake

Butter the sides and bottom of four 6 ounce ramekins and coat with a thin layer of white sugar In a double boiler, melt both chocolates and the butter together until just melted. Whisk the eggs, brown sugar, vanilla, cocoa powder and salt in a medium bowl. Add about of the chocolate mixture to the egg mixture and whisk to combine. Continue adding chocolate in increments until completely combined. Pour chocolate mixture into ramekins, filling about 1/3 of the way up. Add 2 tablespoons of the orange curd into the center of the chocolate mixture and top with remaining chocolate, filling ramekins about of the way up, allowing room for the mixture to rise. Place in oven and bake for 10-15 minutes or until the top is just set. Turn out of ramekins onto a plate, garnish with candied orange peel, chocolate shavings, raspberries and a good drizzle of raspberry sauce.

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