For two, smoldering raspberry-chocolate lava cakes

To give the finished dish a more boozy, opulent texture, I diced and macerated the raspberries in the original recipe. I increased the amount of flour in the batter to help it firm and beat the egg-sugar mixture till ribbon stage, which gave me much more puff in the oven. To make it easier to flip them out, I used 6-ounce ramekins and coated them with melted butter and sugar.

They looked fantastic when they were taken out of the oven, but they would not remove from the ramekins.

Half of the cakes came out as I turned them out, leaving a chocolate pool and half of the cake in the ramekins. I felt quite dejected. I cleansed everything right away and started working again!
The third group (play upbeat music because they succeeded!):

I used the same quantity of flour and diced and macerated the berries once more. But this time, to be sure they would come out, I lightly dusted the ramekins with flour, butter, and Baker’s Joy nonstick cooking spray. Then, using a thin spatula, a pot holder, a paper towel, and tongs, I perfected the flip-over. It was cumbersome to utilize so many things, but it worked!

For two, smoldering raspberry-chocolate lava cakes

The nicest, most opulent dessert for holidays, special events, romantic date nights, or any occasion that may utilize a sophisticated yet simple dessert is a freshly set raspberry-chocolate cake with a gooey, molten middle!

Ingredients

10 raspberries, quartered, with enough to serve

Divided, 2 teaspoons of Framboise

Chopped 3 ounces (85 grams) of bittersweet chocolate

3 tablespoons of diced butter + more for ramekins.

Granulated sugar, 3 tablespoons plus 1/2 teaspoon (for raspberries).

One big egg

one huge egg yolk

Vanilla extract, half a teaspoon

A quarter teaspoon of espresso powder

A dash of salt
2-1/2 teaspoons all-purpose flour plus more for ramekin dusting
Dusting with confectioners’ sugar
serving of whipped cream
Raspberries that have been freeze-dried and then crushed are optional.
Instructions
Set the oven to 425 degrees. Two 6-ounce ramekins should be well greased with softened butter, then gently dusted with flour before tapping off the excess. I also gently covered with nonstick baking spray to increase my confidence that they will turn out.

Place there and lay aside on a small baking sheet.
While you prepare the remaining ingredients, place the chopped raspberries, 1/2 teaspoon sugar, and 1 tablespoon Framboise in a small mixing dish and swirl to incorporate.
In a small mixing bowl that can go in the microwave, combine the chocolate and 3 tablespoons of butter. For 30 seconds on high in the microwave, then pause and combine. Stir until the chocolate is completely melted and the mixture is smooth after heating for an additional 15 seconds in the microwave. Place aside and let cool.
The egg, egg yolk, 3 tablespoons sugar, vanilla, espresso powder, and a dash of salt should all be combined in a medium mixing dish.

Use a hand mixer to combine on medium-high for about 2 minutes, or until the mixture becomes pale, thickens, and falls back into the bowl in ribbons. Add the flour and mix just until incorporated. With a spatula, incorporate the cooled chocolate mixture and 1 tablespoon Framboise into the batter until there are no more streaks and the mixture is uniform, being careful not to overly deflate the eggs.
Fill the oiled ramekins halfway with the mixture. Half of the macerated raspberries should be drained and placed in the center of each ramekin. The remaining batter should completely cover the top. Gently shake to eliminate any extra air bubbles and level the top.

Bake for 11 to 12 minutes, or until puffed and the top is just set. AVOID OVERBAKE! Before dishing out onto serving dishes, give the food a minute to cool. To serve, quickly take the hot ramekins off the baking sheet using a narrow spatula and hold them with a pot holder. Allow gravity to remove the cake from the ramekin as you gently flip it onto the serving platter. Using the cake still on the plate, place a paper towel on top and remove the ramekin with tongs. continue by baking a second cake. If preferred, garnish with whipped cream, fresh raspberries, and crumbled freeze-dried raspberries. Serve right away.