Chocolate Lava Cakes with Raspberry Coulis (Print Version)
Decadent chocolate cakes with molten centers, topped with tangy raspberry coulis. A stunning French-inspired dessert.
# What You Need:
→ Chocolate Lava Cakes
01 - 4 oz bittersweet or semisweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus more for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - Pinch of salt
08 - Cocoa powder for dusting
→ Raspberry Coulis
09 - 1 1/2 cups fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 to 2 teaspoons water as needed
# How to Make It:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out any excess.
02 - Combine chocolate and butter in a heatproof bowl set over simmering water, stirring until completely smooth. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk together eggs, egg yolks, and sugar until the mixture becomes pale and thick.
04 - Fold the melted chocolate mixture into the egg mixture. Add flour and salt, gently mixing until just combined without overmixing.
05 - Divide batter evenly among the prepared ramekins and place them on a baking sheet.
06 - Bake for 11 to 13 minutes until the edges are set but the centers remain soft. Remove from oven and let rest for 1 minute.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down and mixture simmers, approximately 4 minutes. Press through a fine mesh sieve to remove seeds. Add water to achieve desired consistency.
08 - Run a knife around the edges of each cake and invert onto serving plates. Spoon raspberry coulis around or over the cakes and serve immediately.
# Expert Hints:
01 -
- The contrast between the cake's warm, gooey center and the cool, tart raspberry coulis creates this perfect moment where time seems to stop with the first bite.
- You can prepare most components ahead of time, making this seemingly fancy dessert actually quite manageable for spontaneous dinner gatherings.
02 -
- Overbaking by even a minute can turn your lava cakes into regular chocolate cakes - I once served six perfectly solid cakes at a dinner party because I got distracted by a phone call.
- Chilling the filled ramekins for 20 minutes before baking creates an even more dramatic contrast between the cooked exterior and molten interior.
03 -
- Room temperature eggs incorporate much better and help achieve that perfect texture - I set mine out at least 30 minutes before starting.
- If you dont have ramekins, well-greased muffin tins can work in a pinch - just reduce the baking time by about 2-3 minutes.