Chocolate Crunch Lava Cake Recipe

• For the Cake:
• 10 oz (300 gms) Semi Sweet Chocolate
• 10 tbsp Butter
• 1/2 cup Sugar
• 1/2 cup All Purpose Flour
• 3 tbsp Cocoa Powder
• 1/4 tsp Baking Powder
• 3 Eggs)
  
  For the Topping:
• 1/2 cup Whipping Cream
• 1 tsp Vanilla
• 10 oz (284 g) frozen raspberries (thawed and pureed)

• In a saucepan melt chocolate, butter and sugar over low heat.
• Stir the mixture until it is totally melted and blended.
• Pour the mixture into a large mixing bowl.
• Sieve flour, cocoa powder and baking powder together and mix it with chocolate mixture.
• Using an electric mixer blend the mixture well on medium speed.
• Add eggs one at a time into the mixture and blend well.
• Pour the mixture into custard cups about 2/3 full.
• Cover the cups and freeze it overnight.
• Preheat oven to 375 degrees.
• Place the cups without the cover on cookie sheets and bake it for 18 minutes.
• Meanwhile whip vanilla and cream until fluffy peaks are formed.
• Spoon cream onto dessert plates and spoon raspberry puree in a circle around cream’s outer edge. Design it using toothpick.
• Remove cakes from oven and cool it slightly.
• Invert the cakes onto prepared dessert plates.