Molten Chocolate Lava Cakes with Raspberry Coulis

Equipment

Ingredients

Instructions

1. 1
   Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust them with flour, tapping out any excess. Set aside. In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
2. 2
   In a separate large bowl, whisk together the whole eggs, egg yolks, and 1/4 cup granulated sugar until light in color and slightly thickened (about 2-3 minutes with an electric mixer). Gently fold the cooled chocolate mixture into the egg mixture until just combined. Fold in the flour and salt until no streaks remain.
3. 3
   Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet. Bake for 12-14 minutes, or until the edges are firm and set, but the center still jiggles slightly when gently shaken. The baking time can vary depending on your oven and ramekin size; do not overbake.
4. 4
   While the cakes are baking, prepare the raspberry coulis. In a small saucepan, combine raspberries, 2 tbsp sugar, and water. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture slightly thickens. Press the mixture through a fine-mesh sieve to remove seeds, then stir in lemon juice if desired. Let cool.
5. 5
   Carefully remove the lava cakes from the oven. Let them cool in the ramekins for 1-2 minutes, then invert each cake onto a dessert plate. You may need to run a thin knife around the edge to loosen. Dust with confectioners' sugar if desired, and spoon the raspberry coulis around or over the cake. Serve immediately while warm and molten.

Nutrition

Frequently Asked Questions