Recipes
Chocolate Lava Cake with Raspberry Ganache
Rich chocolate paired with a sweet raspberry ganache and an ooey gooey center.
This is a decadent Valentine’s Day sweet treat and our No.4 skillets are the perfect size to share with your sweetie: add some vanilla ice cream, grab a couple of spoons, and dig into this ooey, gooey goodness. Cast iron has excellent heat retention, so you can enjoy this while it’s still warm in your skillet.
Field Notes:
This recipe calls for (2) No.4 Skillets. For (1) No.4 Skillet simply 1/2 the recipe. For a No.6 Skillet use recipe as followed but increase the cook time 10-15 additional minutes, checking often.
Fresh Raspberries, Rich Chocolate, and Heirloom Eggs
Recipe: Cast Iron Raspberry Chocolate Lava Cake
Ingredients
FOR THE RASPBERRY GANACHE
- 2/3 cup fresh raspberries
- 3 TBSP heavy cream
-
3 ounces bittersweet chocolate chips
FOR THE CAKE
- 1 stick of butter, plus butter to grease the skillets
- 6 ounces bittersweet chocolate chips
- 1/2 cup granulated sugar
- 3 large eggs
- Pinch of salt
- Splash of vanilla extract
- 1/4 cup all purpose flour
OPTIONAL TOPPINGS
- Powdered Sugar
- Raspberries
- Vanilla Ice-Cream
Tools
(2) No.4 Skillets
or
No.6 Skillet
Resources
The Field Method for Cast Iron Care
Instructions
Preheat oven to 400°F.
Make the ganache:
Mash the raspberries with a fork in a small bowl and set aside.
Melt the chocolate chips and heavy whipping cream in a saucepan on very low heat, stirring frequently. (Or microwave on ½ power in 30 second increments until melted.
Add the melted chocolate and cream mixture to the raspberries and stir until combined. Set in the refrigerator to chill.
Make the cake batter:
Melt the butter and chocolate chips in a saucepan on very low heat, stirring frequently. (Or microwave on ½ power in 30 second increments until melted.) Set aside to cool.
In a large bowl, use an electric mixer to beat the sugar, eggs and salt at medium/high speed until the mixture thickens (about 3 minutes).
Fold in the melted butter and chocolate mixture and stir until combined. Add a splash of vanilla extract.
Fold in the flour and stir until just combined.
Assemble and Bake:
Grease the bottoms and sides of two No.4 skillets.
Add ½ of the cake batter to the bottom of each of the skillets.
Add ½ of the raspberry ganache to the center of each of the skillets and spread into an even layer, leaving about an inch around the sides.
Add ½ of the remaining cake batter to the top of each of the skillets, spreading carefully to completely cover the ganache.
Bake on the middle rack of the preheated oven for about 15-20 minutes. You’ll want the edges of these to firm up but the center to still be a little jiggly to get that soft and gooey lava center, so check these frequently after 15 minutes to ensure you don’t overbake them. *The baking time will increase if using a No.6 Skillet.
Remove from the oven and allow to cool for a few minutes. Top with powdered sugar, raspberries or vanilla ice-cream!
Seasoning Rating: Better
Raspberry Chocolate Lava Cakes are an excellent way to use your cast iron skillet. The pan's heat retention will keep your cakes warm and gooey, however, we recommend cleaning things up right after serving and following the Field Method to keep your cast iron in good shape!
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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