Chocolate Molten Lava Cake with Raspberry Sorbet

MY DOMINICAN KITCHEN

"Rich, dense, and fudgy, this chocolate molten lava cake topped with a sweet and refreshing raspberry sorbet is the perfect dessert to enjoy any day."

- My Dominican Kitchen

MY DOMINICAN KITCHEN

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Key Ingredient:

– semi-sweet chocolate – unsalted butter – sugar – eggs – all-purpose flour – instant coffee – pinch of salt – store bought raspberry sorbet

Ingredients:

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SERVINGS

2

COURSE

Dessert

TIME

17 Minutes

CUISINE

American

Chocolate Molten Lava Cake with Raspberry Sorbet

1. Preheat oven to 475 degrees. Grease two 6 ounce ramekins with butter and set aside.

INSTRUCTIONS

2. Place the chocolate in a microwave-safe bowl. Microwave on high at 30-minute intervals, stirring between each interval until it's completely melted.

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3. In a separate bowl, beat the butter and sugar using an electric mixer until light and creamy. Add the eggs and mix until well combined. Add flour, coffee, and salt. Mix to just until combined.

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4. Fold half of the chocolate into the batter. Add the rest of the chocolate and gently fold to combine.

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5. Divide the batter evenly between the two ramekins.

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6. Bake only until the tops have set and the edges begin to separate from the ramekins, about 11-12 minutes. Remove from the oven and let it sit for about 5 minutes.

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7. Flip each ramekin upside down into a small plate. Dust with powder sugar and top with a scoop of raspberry sorbet.

INSTRUCTIONS

Visit My Dominican Kitchen for more Notes and Tips on making the BEST Chocolate Molten Lava Cake!

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Enjoy!

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Dominican Sweet Potato Pudding

Chocolate Flan

The Best Coquito Recipe