ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapSkip to Content

Raspberry Rose Bloody Lava Cake

Snoop & Martha's Very Tasty Halloween brand logo
Presented by

Under 30 minutes

Under 30 minutes

Ingredients

for 6 servings

  • unsalted butter, for greasing
  • cocoa powder, for dusting

Raspberry Filling

  • ⅓ cup raspberry jam (55 g)
  • 2 drops white food coloring
  • 7 drops red food coloring, or as needed
  • ½ teaspoon rose water, or extract

Cake

  • 1 stick unsalted butter
  • 1 cup dark chocolate chip (200 g)
  • 3 large eggs
  • ½ cup granulated sugar (100 g)
  • 1 pinch kosher salt
  • ¼ cup all purpose flour (30 g)
  • powdered sugar, for garnish

Nutrition Info

  • Calories 296
  • Fat 14g
  • Carbs 40g
  • Fiber 2g
  • Sugar 29g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
  2. Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
  3. Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
  4. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4–6 minutes, until pale in color.
  5. Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
  6. Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
  7. Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
  8. Bake the cakes for 7–9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
  9. Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
  10. Enjoy!

Ingredients

for 6 servings

  • unsalted butter, for greasing
  • cocoa powder, for dusting

Raspberry Filling

  • ⅓ cup raspberry jam (55 g)
  • 2 drops white food coloring
  • 7 drops red food coloring, or as needed
  • ½ teaspoon rose water, or extract

Cake

  • 1 stick unsalted butter
  • 1 cup dark chocolate chip (200 g)
  • 3 large eggs
  • ½ cup granulated sugar (100 g)
  • 1 pinch kosher salt
  • ¼ cup all purpose flour (30 g)
  • powdered sugar, for garnish

Nutrition Info

  • Calories 296
  • Fat 14g
  • Carbs 40g
  • Fiber 2g
  • Sugar 29g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Coat 6 4-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
  2. Make the raspberry filling: In a small bowl, combine the raspberry jam, white food coloring, red food coloring, and rose water. Transfer the filling to a piping bag and set aside until ready to use.
  3. Make the cake: Fill a small pot a third of the way with water and bring to a simmer. Add the butter and chocolate chips to a metal bowl large enough to fit over the pot and place over the simmering water, making sure the water is not touching the bottom of the bowl. Cook, stirring frequently, until the butter and chocolate chips have completely melted, about 5 minutes. Remove the bowl from the pot and let cool slightly.
  4. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt. Beat on medium speed for 4–6 minutes, until pale in color.
  5. Gently fold the cooled chocolate mixture into the egg mixture with a rubber spatula until just incorporated. Sift the flour into the batter and fold until incorporated.
  6. Place the prepared ramekins on a rimmed baking sheet. Divide the batter between the ramekins, filling each just under halfway. Reserve enough batter to top each ramekin off after adding the filling.
  7. Pipe about 1 tablespoon of raspberry filling into the center of each ramekin, then top with the remaining batter, making sure the filling is fully covered.
  8. Bake the cakes for 7–9 minutes, or until the tops are matte but they still have a slight jiggle in the center.
  9. Let the cakes cool for 1 minute before carefully turning out the ramekins onto plates and dusting with powdered sugar. Serve immediately.
  10. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.