Chocolate Lava Cakes with Raspberry Coulis (Printable)
Decadent chocolate cakes with molten centers and silky raspberry coulis. A stunning French dessert for any occasion.
# What You'll 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:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out excess powder.
02 - Melt chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - In a medium bowl, whisk together eggs, egg yolks, and sugar until pale and thick.
04 - Fold melted chocolate mixture into egg mixture. Add flour and salt, gently mixing until just combined.
05 - Divide batter evenly among prepared ramekins and place on a baking sheet.
06 - Bake for 11 to 13 minutes until edges are set but centers remain soft. Remove from oven and let rest 1 minute.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until raspberries break down and mixture simmers, about 4 minutes. Press through fine mesh sieve to remove seeds. Add water to thin if needed.
08 - Run a knife around edges of cakes and invert onto plates. Spoon raspberry coulis around or over cakes. Serve immediately.
# Expert Tips:
01 -
- The recipe looks fancy but secretly requires less effort than most desserts, letting you appear like a pastry wizard with minimal stress.
- That moment when your fork breaks through the cake and the chocolate center flows out feels like unlocking a delicious treasure every single time.
02 -
- Overmixing after adding the flour will develop gluten and make your lava cakes cakey rather than gooey in the center.
- The ramekins should be at room temperature before baking, as cold ramekins will affect baking time and potentially ruin your molten centers.
03 -
- Chill your batter-filled ramekins for 30 minutes before baking to create an even more dramatic contrast between the cooked exterior and molten interior.
- Add a tiny pinch of flaky sea salt to the top of each cake just before serving to make the chocolate flavor pop in an unexpected way.