Chocolate Lava Cakes Raspberry (Printable)
Rich molten chocolate with a tangy raspberry coulis, ideal for elegant dessert occasions.
# 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
14 - Fresh raspberries and mint leaves
# How To Make:
01 - Preheat oven to 425°F. Grease four 6 oz ramekins with butter and dust with cocoa powder, tapping out excess.
02 - Melt chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together sugar, eggs, and egg yolks until thick and pale.
04 - Stir melted chocolate mixture into egg mixture. Add vanilla extract and salt.
05 - Sift in flour and gently fold until just combined. Do not overmix.
06 - Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet.
07 - Bake for 11-12 minutes until edges are set but centers are still soft. Do not overbake.
08 - While cakes bake, combine raspberries, sugar, lemon juice, and water in a saucepan over medium heat. Cook 5 minutes, stirring, until raspberries break down.
09 - Strain coulis through a fine sieve into a bowl to remove seeds. Let cool.
10 - Remove cakes from oven. Let rest 1 minute, run knife around edges and invert onto serving plates. Dust with powdered sugar, drizzle with coulis, and garnish with raspberries and mint. Serve immediately.
# Expert Tips:
01 -
- The contrast between hot molten center and tart raspberry coulis creates the kind of dessert moment that makes people pause mid conversation
- These come together in thirty minutes but taste like something from a restaurant pastry kitchen
02 -
- Overbaking by even thirty seconds transforms these from molten masterpieces into slightly overdone brownies
- Greasing and dusting the ramekins thoroughly is the difference between a perfect release and a broken cake
03 -
- Room temperature ingredients combine more smoothly and prevent the chocolate from seizing when mixed
- The coulis can be made two days ahead and kept in the refrigerator