Valentines day dessert

I had it all planned. I was gonna cook a great meal for Valentine's day and we were gonna spend a nice evening together as a family. The menu was cabbage rolls, a side salad with homemade green goddess dressing and a chocolate molten lava cake with a chunky raspberry sauce. As you can see only one is pictured. Turns out life doesn't always go as planned. Who knew!
I spent 3 hours preparing dinner only to find that our wonderful oven would over cook and burn the cabbage rolls. Even though they hadn't been in the full time allotted, they were ruined :(
On top of that Grayson had a horrible day and he spent most the day crying. So needless to say we improvised! Luckily I have a wonderful husband who can roll with the punches so we opted for Whataburger and put the kid to bed and ate the only thing that turned out the way it was supposed to, the dessert! It actually was wonderful :)
Don't you love the paper plate? By this point I had dirtied every dish in the kitchen and I didn't want to do anymore dishes!


Molten Chocolate Cakes with Chunky Raspberry Sauce
From All You

Yield:
Serves 8

Ingredients:
Sauce:
2 cups fresh or thawed frozen raspberries
1 tablespoon lemon juice
1 tablespoon sugar
Cakes:
12 tablespoons unsalted butter (1 1/2 sticks), cut into small pieces
8 ounces bittersweet chocolate, finely chopped
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

Preparation:

1. Make sauce: Place raspberries in a large bowl and stir in lemon juice and sugar. Use a fork to mash until sugar is dissolved and sauce is chunky. Cover and chill well before serving.

2. Make cakes: Preheat oven to 425°F. Butter 8 3/4-cup ramekins or custard cups. Dust with sugar and tap out excess. Place on a large baking sheet.

3. Melt 12 Tbsp. butter with chocolate in top of a double boiler over barely simmering water, stirring often. Remove from heat and let cool slightly.

4. Using an electric mixer on medium-high speed, beat eggs and egg yolks with sugar and vanilla until light and fluffy, about 6 minutes. Fold in flour and chocolate mixture. Divide batter between ramekins and bake until firm yet slightly soft in center, 10 to 12 minutes. Do not overbake.

5. Run a knife around outside of cakes to loosen and carefully turn out onto small plates. Serve warm with raspberry sauce.
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