Chocolate Lava Cakes Raspberry (Printer-friendly)
Rich molten cakes with gooey centers paired with a tangy fresh raspberry coulis and delicate garnishes.
# What You'll Need:
→ For the 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
→ For the 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)
# Directions:
01 - Preheat the oven to 425°F. Grease four 6 oz ramekins with butter and dust with cocoa powder, tapping out the excess.
02 - Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together the sugar, eggs, and egg yolks until thick and pale.
04 - Stir the melted chocolate mixture into the egg mixture. Add vanilla extract and salt.
05 - Sift in the flour and gently fold until just combined; do not overmix.
06 - Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
07 - Bake for 11-12 minutes, until the edges are set but the centers are still soft. Do not overbake.
08 - While the cakes bake, combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 5 minutes, stirring, until raspberries break down.
09 - Strain the coulis through a fine sieve into a bowl to remove seeds. Let cool.
10 - Remove cakes from the oven. Let them rest for 1 minute, then run a knife around the edges and invert onto serving plates.
11 - Dust with powdered sugar, drizzle with raspberry coulis, and garnish with fresh raspberries and mint if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between warm flowing chocolate and bright tangy raspberry sauce is absolutely restaurant worthy but comes together in under 35 minutes
- This recipe strikes that perfect balance between impressive presentation and forgiving technique that makes you look like a pastry pro
02 -
- The window between perfectly molten and overbaked is about 45 seconds so set a timer and trust your sense of touch more than your eyes
- Room temperature eggs make all the difference in achieving that proper texture because cold eggs do not incorporate as smoothly with warm chocolate
03 -
- If your cakes stick run a thin knife around the edge again and warm the ramekin bottom briefly over a low flame for 10 seconds
- High quality chocolate with at least 60% cocoa creates the most sophisticated flavor profile