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Parve
Easy
1 Hour
Diets 
There won’t be a time where lava cake is on the dessert menu and I don’t order it. This is my version of the 2000’s hit dessert and I still love it so. The cakes are decadent and chocolatey and so easy to whip out. The drizzle of the Raspberry Balsamic Glaze at the base of the plate elevates it and gives it a gourmet touch. The strawberry sauce is not to be missed; it adds the perfect touch of fruitiness to offset all the chocolate. I wouldn’t be opposed to a scoop of vanilla ice cream- it may just take it over the top.
10 to 12 frozen strawberries, diced
2 tablespoons sugar
1 teaspoon Tuscanini Raspberry Balsamic Glaze
1/4 cup (60 grams)refined coconut oil
1 cup (170 grams) chopped chocolate or chocolate chips
3 large eggs
1/4 cup granulated sugar
1/4 cup Haddar Brown Sugar
2 tablespoons Gefen Cocoa Powder
1 tablespoon all-purpose flour
1/4 teaspoon salt
baking spray, such as Glicks
8 chocolate squares
powdered sugar, to garnish
Tuscanini Raspberry Balsamic Glaze, to garnish
In a small saucepan, combine sliced strawberries and sugar. Cook on medium heat. The strawberries will bubble and the sugar will dissolve. Stir frequently and cook for five minutes. Reduce heat to low, add the balsamic glaze and cook for another one to two minutes. Set aside to cool.
Preheat oven to 425 degrees Fahrenheit.
In a bowl, combine coconut oil and chocolate. Heat in the microwave in 30-second increments, mixing in between, until melted. In the bowl of a stand mixer, combine eggs, sugar, and vanilla. Beat on medium speed until frothy and pale, about three to four minutes. Pour melted chocolate mixture into the eggs and mix on low to combine.
Add cocoa powder, flour, and salt and fold until no streaks remain.
Spray four ramekins with baking spray. Fill each two-thirds of the way, about 1/2 cup of batter. Press two squares of chocolate into the center.
Bake for 12 to 16 minutes (see note) or until the edges are very set but the center is gooey. Cool slightly.
To serve, drizzle raspberry balsamic glaze onto a serving plate. Invert cake onto the center, dust the top with powdered sugar and spoon strawberry sauce cascading down the side. Serve warm and enjoy!
Sponsored by Tuscanini
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