Chocolate Lava Cakes Raspberry Coulis (Printer-friendly)
Rich molten chocolate cakes with tangy fresh raspberry coulis, ideal for elegant desserts or special events.
# What You'll Need:
→ Chocolate Lava Cakes
01 - 4 oz semi-sweet or dark chocolate, chopped
02 - 1/2 cup unsalted butter (1 stick), plus more for greasing
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 large egg yolks
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp salt
08 - 1 tsp pure vanilla extract
→ Raspberry Coulis
09 - 1 cup fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tbsp water
→ For Serving
13 - Powdered sugar for dusting (optional)
14 - Fresh raspberries and mint leaves (optional)
# How To Make It:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out excess.
02 - Set heatproof bowl over pot of simmering water. Add chopped chocolate and butter, stir until completely smooth and melted. Remove from heat to cool slightly.
03 - In separate bowl, whisk granulated sugar, whole eggs, and egg yolks until mixture thickens and becomes pale in color.
04 - Pour warm chocolate mixture into egg mixture, stirring constantly. Add vanilla extract and salt, mixing well.
05 - Sift flour over batter and fold gently until just incorporated. Be careful not to overmix.
06 - Divide batter evenly among prepared ramekins. Place on baking sheet for easy handling.
07 - Bake 11-12 minutes until edges are firm but center remains soft and jiggly. Avoid overbaking for molten texture.
08 - While cakes bake, combine raspberries, sugar, lemon juice, and water in saucepan over medium heat. Cook 5 minutes, stirring until berries break down completely.
09 - Press mixture through fine mesh sieve into bowl, removing seeds. Allow to cool while cakes finish baking.
10 - Let cakes rest 1 minute. Run knife around edges, invert onto serving plates. Dust with powdered sugar, drizzle with coulis, and garnish with fresh berries and mint. Serve immediately.
# Expert Tips:
01 -
- These incredibly decadent cakes come together in just 20 minutes of prep
- The contrast between warm molten chocolate and cool tart raspberry is pure magic
02 -
- For an even more dramatic molten center chill the filled ramekins for 30 minutes before baking
- Every oven is different so check your cakes at 10 minutes the first time you make them
03 -
- Set a timer for exactly 12 minutes and check then rather than relying on visual cues alone
- Warm your serving plates in the oven for a minute to keep the cakes hotter longer