Copycat Chili’s white chocolate raspberry, molten lava cake Recipe: raspberry purée- 3 cups of frozen raspberries , 1-2 tablespoons of lemon juice or one juice of a medium lemon, 1/2 cup granulated sugar, 1/2 cup of water. Butter Cake: 1 stick of unsalted butter(room temp), 1/4 cup of sugar, 1/3 cup of packed brown sugar, 2 cups of cake flour, 1 tsp of baking powder, 1/2 tsp of cinnamon, 1/2 tsp of baking soda, 1/4 tsp of salt, 2 eggs (room temp), 1/2 cup of milk. Bake at 350 F for 18-22 mins. Let cake cool in pan for 10 before removing. Cut a circle at the top of the cake and add melted chocolate top with ice cream and 2/3 melted chocolate 1/3 coconut oil mix to create hard by chocolate shell.
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