Almond Flour Chocolate Lava Cakes with Raspberries

Grease two small ramekins with 2 gr Butter and dust the interior thoroughly with ¹/₂ tbsp Cocoa Powder, tapping out the excess.

Melt 35 gr Dark chocolate together with 18 gr Butter over a gentle water bath until smooth and glossy, then set aside to cool slightly.

Whisk ¹/₂ piece Eggs size L with 5 tsp Powdered Sugar, 1 ml Vanilla Extract, and ¹/₄ tsp Sea Salt in a bowl until pale and frothy.

Pour the lukewarm melted chocolate mixture into the whipped eggs and fold together gently with a spatula.

Add 8 gr Almond flour to the chocolate mixture and fold gently until a smooth, thick batter forms.

Divide the prepared chocolate batter evenly between the two prepared ramekins.

Bake in an oven preheated to 200°C (392°F) for 9 to 10 minutes until the outer edges are set but the center remains slightly soft and wobbly.

Let the ramekins rest for 1 minute, invert onto dessert plates, and garnish with 25 gr Raspberries to serve immediately.