Jersey Milk Chocolate Lava Cakes with Raspberry Sauce

Indulge in the creamy richness of Jersey milk chocolate in these molten lava cakes, perfectly complemented by a tangy raspberry sauce made with locally sourced raspberries.

Prep Time

20 minutes

Total Time

32 minutes

Calories

657 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.06/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

200gJersey Milk Chocolate(Good quality, preferably a variety made with Jersey milk.)

£3.00

100gJersey Butter(Unsalted)

£1.20

2 Large Eggs

£0.70

2 Egg Yolks

£0.35

50gCaster Sugar

£0.10

30gPlain Flour

£0.05

For dusting Icing Sugar(Optional)

£0.10

250gFresh Raspberries(Locally sourced seasonal raspberries are best.)

£2.50

30gCaster Sugar (for sauce)(Adjust to taste, depending on the tartness of the raspberries)

£0.06

1tspLemon Juice(Freshly squeezed)

£0.05

1tbspFinely Grated Jersey Royal Potato(This adds a very subtle earthiness and helps with the texture.)

£0.15

Total Cost

£8.26

£2.06 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease and flour 4 ramekins.
2.
Melt the Jersey milk chocolate and Jersey butter in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals, stirring in between) until smooth. Remove from heat and let cool slightly.
3.
In a separate bowl, whisk together the eggs, egg yolks, and caster sugar until pale and slightly thickened.
4.
Gently fold the melted chocolate mixture into the egg mixture. Be careful not to overmix.
5.
Sift in the flour and fold gently until just combined. Fold in the grated Jersey Royal Potato.
6.
Divide the batter evenly among the prepared ramekins.
7.
Bake for 12-15 minutes, or until the edges are set but the center is still soft and slightly wobbly. The cooking time may vary depending on your oven, so keep a close eye on them.
8.
While the lava cakes are baking, make the raspberry sauce. Combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5-7 minutes).
9.
Let the lava cakes cool in the ramekins for a minute before inverting them onto plates.
10.
Dust with icing sugar (optional). Serve immediately with the warm raspberry sauce.

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My Notes

Nutrition Information

Nutrition per serving (177g)

657 kcal / 2749 kJ

Carbs

54.9g

21% of RDA

Fat

46.6g

67% of RDA

Protein

8.4g

17% of RDA

Detailed Breakdown

Fibre

3.4 g

11% of RDA

Sugar

43.7 g

49% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

29.7 g

149% of RDA

Chef's Tips

For an extra rich flavor, add a pinch of sea salt to the chocolate mixture.

Don't overbake the lava cakes, or they won't have a molten center. A skewer inserted into the edge should come out clean, but the center should still be soft.

The raspberry sauce can be made ahead of time and stored in the refrigerator. Reheat gently before serving.

Serve with a scoop of Jersey dairy vanilla ice cream for an even more decadent treat.

For a richer flavor, use dark Jersey milk chocolate

Cooking Equipment

Oven

Saucepan

4 ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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