Chocolate Lava Cakes with Raspberry Coulis

Name: Chocolate Lava Cakes with Raspberry Coulis
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 6 oz (170g) Good Quality Dark Chocolate (60-70% cacao), chopped; 1/2 cup (113g) Unsalted Butter; 1/2 cup (100g) Granulated Sugar; 2 Large Whole Eggs; 2 Large Egg Yolks; 1/4 cup (30g) All-Purpose Flour; 1 tsp Vanilla Extract; For Raspberry Coulis:; 1 cup (125g) Fresh or Frozen Raspberries; 2 tbsp Granulated Sugar (or to taste); 1 tsp Lemon Juice; Optional: Powdered sugar for dusting, fresh raspberries for garnish

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Elevate your dessert experience with these decadent Chocolate Lava Cakes, a sophisticated treat perfect for special occasions like Valentine's Day. Each cake boasts a crisp outer crust giving way to an irresistibly warm, liquid chocolate center that oozes with every spoonful. Made with high-quality dark chocolate, these individual desserts are surprisingly simple to create and are exquisitely paired with a bright, tangy homemade Raspberry Coulis, adding a refreshing contrast to the intense chocolate richness.

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Chocolate Lava Cakes with Raspberry Coulis

Prep Time15 min

Cook Time15 min

Servings4 servings

DifficultyMedium

Equipment

RamekinsBaking SheetHeatproof BowlWhiskSmall SaucepanFine-mesh Sieve (optional)

Instructions

1
Preheat oven to 400°F (200°C). Grease and lightly flour four 6-ounce ramekins or custard cups. Place them on a baking sheet.
2
In a heatproof bowl set over a saucepan of simmering water (or microwave in 30-second intervals), melt the chopped dark chocolate and butter together until smooth. Stir occasionally. Remove from heat and let cool slightly.
3
In a separate large bowl, whisk together the granulated sugar, whole eggs, and egg yolks until light and creamy. Stir in the vanilla extract.
4
Gradually fold the cooled chocolate mixture into the egg mixture until well combined. Sift the flour over the chocolate mixture and gently fold it in until just combined, being careful not to overmix.
5
Divide the batter evenly among the prepared ramekins. Bake for 12-14 minutes, or until the edges are set but the center still jiggles slightly. The exact time depends on your oven and ramekin size.
6
While cakes bake, prepare the Raspberry Coulis: Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes, crushing the berries with a spoon, until thickened. Strain through a fine-mesh sieve to remove seeds, if desired, then let cool.
7
Carefully invert each lava cake onto a serving plate. Dust with powdered sugar and drizzle with raspberry coulis. Garnish with fresh raspberries, if desired, and serve immediately.

Nutrition

Calories550 kcal

Protein8g

Fat38g

Carbohydrates

Frequently Asked Questions

How do I know when the lava cakes are perfectly cooked?

The edges of the cake should appear set and slightly firm, while the center will still jiggle noticeably when gently shaken. This ensures a molten interior.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. When ready to bake, let it come to room temperature for about 30 minutes before pouring into ramekins and baking.

What if I don't have fresh raspberries for the coulis?

Frozen raspberries work perfectly for the coulis and are often more readily available. Just thaw them slightly before cooking, or add directly to the saucepan from frozen.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.