Raspberry and White Chocolate Lava Cake (The Bleeding Heart Cake)

Raspberry white chocolate ganache - you can make this a day ahead if you like.

1. Place the finely chopped white chocolate in a heat-proof bowl. Set aside.
2. Strain the raspberry puree to remove the seeds. You should have about ⅓ of a cup of puree.
3. Heat the puree on low heat in a saucepan, until it just starts to boil.
4. Add this raspberry puree to the chopped white chocolate and stir to melt the chocolate. It should become thick and glossy. Transfer this to a flat dish (so that it cools down faster) and store it in the freezer to harden (but still scoopable) - for about an hour.
5. Once hardened, scoop one tablespoon of the mix, flatten it to a disc and place it on a parchment paper. Repeat with remaining ganache to make as many discs as you want. Store in the freezer for a few hours, until required.

White Chocolate Lava Cake

1. Preheat the oven to 350°F/180°C with a baking tray inside. Generously grease six, ½ cup capacity ramekins and coat them with flour. Set aside until the batter is ready.
2. Melt the butter in a small heat proof bowl in the microwave. The butter should be completely melted and a little hot (not boiling).
3. Add the chopped white chocolate and mix till it melts and is smooth. Set aside.
4. In a large bowl, place the eggs, egg yolks and white sugar and whisk until well-mixed. DO NOT whisk until the eggs are frothy and pale - only whisk until everything is combined.
5. Add the melted chocolate and whisk to combine well. Add the vanilla and red coloring, whisking them into the batter, until you get a deep red color.
6. Whisk the AP flour, salt and cocoa powder together in a separate bowl, to mix well. Add this flour mix into the egg and chocolate mix in two batches, mixing well between each batch. Use a hand whisk or spoon, since you should not over-beat this.
7. Once mixed through, pour the batter into the 6 prepared ramekins to fill them about ⅔ of the way up. Remove the raspberry & white chocolate ganache discs from the freezer and place one in each of the ramekins. Spoon in the rest of the batter on top, to cover the ganache disk.
8. Place the ramekins on the preheated baking tray and bake in the preheated oven for 14-16 minutes. Keep checking after the 10 minute mark, and remove the cakes when the tops have browned slightly, and they are wobbly in the center, but set at the edges.
9. Turn the cake out onto a dish (be careful as the ramekin is very hot at this point, so hold it with a towel), dust it with some cocoa powder or powdered sugar (the top might seem a little underdone because of the ganache, but that's OK, do not worry) and serve immediately with some creme fraiche or whipped cream and some fresh raspberries!