1

Preheat oven to 425℉ and butter a ramekin very well.

2

In a small saucepan, over medium heat combine the raspberries, water and half the sugar. Mash the raspberries with the back of a wooden spoon. Bring to a simmer and then lower the heat to medium-low and cook for seven to nine minutes, until the sauce has reduced and thickened.

3

Melt the chocolate and butter over a double boiler until smooth and set aside.

4

In a medium sized bowl, combine the remaining sugar, whole egg, egg yolk, vanilla and salt. Whisk very well until completely smooth, about two minutes.

5

Pour in the chocolate mixture and whisk until combined.

6

Add in the flour and mix until just combined.

7

Pour the cake mixture into the prepared ramekin and place on a baking sheet. Transfer to the oven and bake for 11 to 12 minutes, checking after 10 minutes to ensure the edges are cooked but the center is still somewhat soft.

8

Use a knife to run around the ramekin to loosen the cake. Place a plate over top of the ramekin and invert. Use a towel to remove the ramekin, leaving the cake on the plate.

9

Top with the raspberry sauce. Enjoy!

10

Notes: Check the lava cakes after 10 minutes to be sure it’s not overcooked. You can insert a toothpick around the edges of the cake to see if it’s done. The centre should be soft still. Brown sugar: use coconut sugar instead.