Chocolate Lava Cake

Ingredients

• 1 - 10 oz pkg. frozen raspberries
• ¼ cup + 2 tbsp sugar, divided
• 2 tbsp pectin
• 1 tbsp + 2 tsp Amoretti® Raspberry Swirl

• 3 tbsp butter, soft
• 2 tbsp all purpose flour
• 2 tbsp cocoa powder

• ½ cup (1 stick) butter
• 1 cup bittersweet chocolate, finely chopped
• 3 eggs
• ½ cup sugar
• pinch salt
• ¼ cup all purpose flour, sifted
• ¼ cup raspberry jam

• 1 pkg. fresh raspberries
• powdered sugar

• 4-6 ramekins, 6 oz each

Directions

1. In a saucepan over low heat combine frozen raspberries and ¼ cup sugar.
2. Once the raspberries have defrosted and the sugar has dissolved, bring temperature up to medium-low and cook 15 minutes, stirring occasionally.
3. Stir together pectin and 2 tbsp sugar. Add to raspberries.
4. Bring to a boil and cook for 2 minutes, stirring.
5. Remove from heat and add Amoretti Raspberry Swirl.
6. Place in a bowl to cool before refrigerating overnight, or chill in an ice bath if using immediately.
7. Jam will keep refrigerated for one week.

8. Pre-heat oven to 425°F.
9. Combine the AP flour and cocoa powder.
10. With a brush, coat the ramekins with butter.
11. Dust each ramekin with the combination of AP flour and cocoa powder, tapping out excess.
12. Melt the butter and bittersweet chocolate, stirring until smooth. Set aside to cool.
13. Whip the eggs, sugar and salt to the “ribbon stage”; it will be light in color and fluffy.
14. Fold in the melted butter and chocolate.
15. Fold in the sifted flour.
16. Fill the ramekins 2/3 full with batter.
17. Add a teaspoon of jam in the center and then top with the cake batter ¼” from the top.
18. Bake for 13-15 minutes, until top is beginning to crack but center is jiggly.
19. Cool for 5 minutes, then gently run a small knife around the edge of the ramekin to release the cake.
20. Place a plate over the top of the ramekin and invert it, tapping the ramekin to release the cake onto the plate.
21. Top with powdered sugar and one or two fresh raspberries.

• The amount of jam placed in the cake before baking will depend on size of the ramekin used, and preference. However, if you put too much jam in the center, it will run out and stick to the sides of the ramekin, making it difficult to release the cake once baked.