3.9 oz Westgold Unsalted Butter
1/2c caster sugar
1T pink food coloring
2 1/2T raspberry freeze dried powder
1/4t baking soda
3T natural yoghurt
3.5 oz milk chocolate, chopped
Ice cream to serve
Firstly, make the ganache by heating the cream. Add the chocolate and stir together until smooth. Place in the freezer to set.
To make the cake:
Spray non-stick cooking spray into 5 ramekins and place a circle of baking paper in the bottom.
Melt the butter & sugar together in a saucepan on a low heat.
Remove from the heat and whisk in the egg yolk.
Whisk in the food coloring, milk and yoghurt.
Sift in flour, freeze dried powder, soda and cocoa and stir until smooth.
Spoon into the ramekins and smooth over the top.
Cover and leave in the fridge for 1 hour.
Preheat the oven to 356 deg F.
Roll the ganache into generous tablespoon balls. Dip a teaspoon in hot water and scoop out enough cake mixture to fit in ganache ball.
Gently push the cake mixture up the sides of the ramekin to make the hole the right size for the ganache.
Cover the ganache with the scooped out cake mixture and press gently to cover the ganache.
Cooking time will vary with ovens but it should take around 18-19mins.
To test if the cake is cooked, gently touch the top of the cake and it should feel spongy and look rounded.
Remove from the oven and place the serving plate over top and tip upside down.
Pull the ramekin off very slowly to allow the cake to gently slip out of the ramekin. Remove the baking paper circle.
Top with a scoop of ice cream and serve immediately.
Note: the cake and ganache can be made the day before and left in the fridge and assembled just before cooking.