Molten Lava Cake with Raspberry Coulis
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C) and grease four 6-ounce ramekins with butter. Dust with flour and set aside.
- In a heatproof bowl, melt the butter and chocolate together in the microwave or over a double boiler. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk the eggs, egg yolks, and granulated sugar until pale and fluffy.
- Slowly pour the chocolate mixture into the egg mixture, whisking constantly to combine. Stir in the vanilla extract and salt.
- Sift the flour over the chocolate mixture and gently fold 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 soft.
- While the cakes are baking, prepare the raspberry coulis. In a small saucepan, combine the raspberries, granulated 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 seeds. Set aside to cool.
- Once the cakes are done, remove them from the oven and let them rest for 1 minute. Carefully invert each cake onto a plate and dust with powdered sugar.
- Drizzle the warm raspberry coulis around the cakes and serve immediately. Enjoy the molten chocolate goodness with a burst of tangy raspberry flavor!
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