For the Ganache

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⅔ cup fresh raspberries

3 TBSP heavy cream

3 ounces bittersweet chocolate chips

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For the Cake

1 stick of butter, plus butter to grease the skillets

6 ounces bittersweet chocolate chips

½ cup granulated sugar

3 large eggs

Pinch of salt

Splash of vanilla extract

¼ cup all purpose flour

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Optional Toppings

Powdered Sugar

Raspberries

Vanilla Ice-Cream

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1. Preheat oven to 400°F.

2. MAKE THE GANACHE: Mash the raspberries with a fork in a small bowl and set aside.

3. 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.)

4. Add the melted chocolate and cream mixture to the raspberries and stir until combined. Set in the refrigerator to chill.

5. 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.

6. 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).

7. Fold in the melted butter and chocolate mixture and stir until combined. Add a splash of vanilla extract.

8. Fold in the flour and stir until just combined.

9. ASSEMBLE AND BAKE THE CAKE: Grease the bottoms and sides of two No.4 skillets.

10. Add ⅓ of the cake batter to the bottom of each of the skillets.

11. 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.

12. Add ½ of the remaining cake batter to the top of each of the skillets, spreading carefully to completely cover the ganache.

13. 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.

14. Remove from the oven and allow to cool for a few minutes. Top with powdered sugar, raspberries or vanilla ice-cream!

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Field Notes

This recipe calls for (2) No.4 Skillets. For (1) No.4 Skillet simply ½ the recipe. For a No.6 Skillet use recipe as followed but increase the cook time 10-15 additional minutes, checking often.

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