Molten Chocolate Lava Cake with Raspberry Coulis
Indulge in the exquisite flavors of our Molten Chocolate Lava Cake with Raspberry Coulis recipe. Experience the perfect balance of rich, oozing chocolate and tangy raspberry sauce. Elevate your dessert game with this decadent treat!
Equipment
- Mixing Bowls
- Whisk
- Microwave or double boiler
- Baking ramekins or molds
- Baking Sheet
- Oven
- Saucepan
- Fine mesh sieve or strainer
- Serving plates or dessert bowls
- Powdered sugar shaker (optional)
- Fresh raspberries (for garnish, optional)
Ingredients
Molten Chocolate Lava Cake:
- 8 oz bittersweet chocolate, chopped
- ½ Cup unsalted butter
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ tsp vanilla extract
- Pinch of salt
- Fresh raspberries for garnish
- Powdered sugar for dusting
Raspberry Coulis:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 Tbsp lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Grease and flour individual ramekins or custard cups.
- Using a double pointer with a heat-resistant bowl OR In a microwave-safe bowl, melt the chocolate and butter together. If using the Microwave method in short intervals, stirring in between, until smooth and fully melted. Set aside to cool slightly.
- In a separate bowl, whisk together the sugar, flour, eggs, vanilla extract, and salt until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until the batter is smooth and glossy.
- Divide the batter evenly among the prepared ramekins, filling each one about three-quarters full.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft and jiggly.
- While the cakes are baking, prepare the raspberry coulis. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Set aside to cool.
- Once baked, remove the ramekins from the oven and let them cool for a couple of minutes. Run a knife around the edges of the cakes to loosen them, then invert each ramekin onto a dessert plate to release the cake. Be cautious as the cakes will be hot.
- Dust the cakes with powdered sugar and garnish with fresh raspberries. Drizzle the raspberry coulis around the plate.
- Serve the molten chocolate lava cakes immediately while they are still warm. As you cut into the cake, the rich chocolate center will ooze out, creating a luscious molten lava effect.
Notes
Here are a few notes to keep in mind when preparing the Molten Chocolate Lava Cake with Raspberry Coulis:
- Baking Time: The baking time may vary depending on your oven and the size of the ramekins or molds. Keep a close eye on the cakes as they bake, and remove them from the oven when the edges are set but the center is still slightly jiggly.
- Cooling Time: It's important to let the cakes cool for a few minutes before attempting to unmold them. This allows them to firm up slightly and makes it easier to transfer them onto serving plates without breaking them.
- Raspberry Coulis: If you prefer a smoother texture, you can strain the raspberry coulis through a fine mesh sieve to remove the seeds. However, keeping the seeds adds a nice touch of texture and visual appeal.
- Garnish and Presentation: Dust the cakes with powdered sugar just before serving for an elegant touch. You can also garnish with fresh raspberries or mint leaves to add a pop of color and freshness.
- Serve Warm: Molten chocolate lava cakes are best enjoyed warmly when the center is still gooey and indulgent. Serve them immediately after unmolding them for the ultimate chocolate experience.
- Customization: Feel free to experiment with different flavors and variations. Add a hint of orange zest or a dash of espresso powder to the batter for a unique twist. Be creative and make it your own!
Nutrition
Calories: 2953kcalCarbohydrates: 292gProtein: 46gFat: 182gSaturated Fat: 130gPolyunsaturated Fat: 8gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 901mgSodium: 508mgPotassium: 1941mgFiber: 17gSugar: 208gVitamin A: 3850IUVitamin C: 38mgCalcium: 850mgIron: 8mg
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