Decadent Chocolate Lava Cakes with Raspberry Coulis
Indulge in rich, molten chocolate lava cakes with a vibrant raspberry coulis. These individual desserts are perfect for a special occasion and are surprisingly easy to make.
Equipment
- Ramekins (6-ounce)
- Baking Sheet
- Heatproof Bowl
- Saucepan
- Fine-mesh Sieve
Ingredients
Chocolate Lava Cakes
- 1/2 cup Unsalted Butter (113g), plus more for greasing
- 4 oz Bittersweet Chocolate (113g), good quality, chopped
- 1 cup Powdered Sugar (120g)
- 2 Large Eggs whole, plus 2 yolks
- 1/4 cup All-Purpose Flour (30g)
- 1 teaspoon Vanilla Extract
- Pinch Salt
Raspberry Coulis
- 1 cup Fresh Raspberries
- 2 tablespoons Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Butter and flour four 6-ounce ramekins, tapping out any excess.
Melt Chocolate
- Melt the butter and chopped bittersweet chocolate together until smooth. Allow the mixture to cool slightly.
Combine Ingredients
- Whisk powdered sugar, whole eggs, and egg yolks until light, then stir in vanilla extract and salt. Gradually whisk the chocolate mixture into the egg mixture until fully combined.
Fold in Flour & Bake
- Gently fold in the all-purpose flour until just combined. Divide the batter into ramekins and bake for 12-14 minutes until edges are set but the center is soft.
Prepare Coulis & Serve
- Combine raspberries, granulated sugar, and lemon juice in a saucepan; cook until saucy and strain if desired. Invert cooled cakes onto plates, dust with sugar, and drizzle with coulis immediately.
Notes
For an extra touch, serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. Ensure the chocolate mixture is not too hot when combining with eggs to prevent scrambling.