Chocolate Lava Cake with Raspberry Coulis
Ingredients
- 6 oz dark chocolate, chopped
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and grease 4 ramekins with butter and dust with cocoa powder.
- In a heatproof bowl, melt the dark chocolate and butter together in the microwave in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk the sugar and eggs until pale and fluffy. Slowly pour in the melted chocolate mixture and mix well.
- Fold in the flour and salt until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 12-14 minutes until the edges are set but the center is still gooey.
- 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, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove the seeds.
- Once the cakes are done, let them rest for 1-2 minutes before running a knife around the edges and inverting them onto serving plates.
- Drizzle the warm raspberry coulis over the chocolate lava cakes and serve immediately.
- Enjoy the decadent chocolate lava cakes with a burst of tangy raspberry flavor!
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