Chocolate lava cake from the glass

Name: Chocolate lava cake from the glass
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 350 g Raspberries (alternatively deep-frozen); 200 g Sugar; 150 g dark chocolate; 75 g Butter; 3 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 50 g Flour; 2 Protein (size M); 1 TABLESPOON Lemon juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

350 g Raspberries (alternatively deep-frozen)
200 g Sugar
150 g dark chocolate
75 g Butter
3 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
50 g Flour
2 Protein (size M)
1 TABLESPOON Lemon juice

Directions

1
Raspberries selected. Put raspberries, 3 tbsp. water and 50 g sugar in a small pot, bring to the boil and simmer for about 10 minutes. Stir several times. Remove from the heat, pour into a bowl and let it cool down.
2
In the meantime, roughly chop the chocolate. Melt butter and chocolate in a small pot while stirring. Remove from the heat and let it cool down a little.
3
Beat the eggs, 75 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Add the melted, cooled chocolate butter and stir well. Add flour and mix well. Spread the dough evenly into 6 preserving jars (220 ml capacity each).
4
Spread boiled raspberries evenly with a tablespoon. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
5
In the meantime, beat the egg whites and lemon juice with the whisk of the hand mixer until stiff, while pouring in 75 g sugar. Continue beating until a firm, shiny mixture is obtained.
6
Remove the cake from the oven for a short time, turn down the oven temperature (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer). Spread the beaten egg whites with a tablespoon as a big blob on the glasses and bake for another 8-10 minutes. Then remove from the oven, place on a cake rack and allow to cool.