Molten Lava Cakes With Chambord Truffle Center

• unsalted butter, plus extra for greasing↗227 g
• good quality semisweet chocolate, chopped into small pieces↗227 g
• chambord raspberry liqueur↗1⁄3 cup
• egg yolks↗5
• whole eggs↗5
• granulated sugar↗1⁄3 cup
• all-purpose flour↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 200 degC.

2. 2

   Generously grease 8 (6 ounce) baking cups & place on a baking sheet.

3. 3

   With a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.

4. 4

   Cool to room temp & add Chambord.

5. 5

   In a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.

6. 6

   Fold in the chocolate Chambord mixture until well blended.

7. 7

   Sift the flour over the mixture & quickly fold or beat inches.

8. 8

   Divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.

9. 9

   Let sit for 1 minute Run small knife around the cake to loosen & carefully turn onto plate.

10. 10

    If you like, cook 1/2 cup of Chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.