I have to admit: I’m pretty proud of myself for sticking to my resolution to bake more. Potlucks, birthdays and the desire to hibernate and eat comfort food this season have all been a good motivator for experimenting with new treats.
For a potluck last week, I chose to make dessert and recreated these lava cakes. The bodega on my block didn’t have raspberries, so I went for blackberries instead. I don’t usually love the darker berry, but in puree form (and OK, with some sugar), I was really digging how it tasted with chocolate.
Molten lava cakes with blackberry puree sauce
I followed the recipe pretty much to a T, except, when it came time to remove the cakes from the cupcake wrappers, the one I tried with totally collapsed, so in they stayed. But I didn’t mind because I’d much prefer to have one that’s intact but oozy in the center than one that’s a (delicious) mess.
You may think this dessert is tricky (“Just how is the center oozy while the outer edge is cooked??”), but it’s really not hard at all. The answer? You don’t cook it all the way! Yep, it’s just that simple. In fact, this was probably the easiest, fastest dessert I’ve ever made.
Try it soon! When you taste that molten chocolate center, you’ll thank me.