Molten Chocolate Lava Cakes with Raspberry Coulis: Decadence Defined
Indulge in the decadence of warm, molten chocolate lava cakes. These individual desserts boast a rich, intensely chocolatey exterior that gives way to a gooey, flowing center. The accompanying vibrant raspberry coulis provides a tangy counterpoint, cutting through the sweetness for a perfectly balanced, unforgettable treat, ideal for impressing guests or a romantic evening. These #chocolatecake are a FlavorTrailRecipes.blogspot.com showstopper for any special occasion.
Why This Recipe Works
- Rich & Decadent: Intense chocolate flavor with a molten center.
- Perfectly Balanced: The tart raspberry coulis complements the richness of the chocolate.
- Impressive Presentation: A beautiful and elegant dessert.
- Special Occasion Worthy: Perfect for romantic dinners or impressing guests.
- Relatively Easy: Easier to make than you might think!
Ingredients
For the Chocolate Lava Cakes:
- 115g (4 oz) dark chocolate (70% cocoa), chopped
- 115g (1/2 cup) unsalted butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 50g (1/4 cup) granulated sugar
- 30g (1/4 cup) all-purpose flour
- Pinch of salt
- Butter and cocoa powder for preparing the ramekins
For the Raspberry Coulis:
- 225g (8 oz) fresh or frozen raspberries
- 30g (2 tbsp) granulated sugar
- 1 tbsp lemon juice
For Serving (Optional):
- Powdered sugar
- Fresh raspberries
- Vanilla ice cream
Instructions
- Prepare Ramekins: Preheat oven to 220°C (425°F). Grease four 175-200ml (6-7 oz) ramekins with butter and dust with cocoa powder.
- Melt Chocolate & Butter: Melt chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth.
- Whisk Eggs & Sugar: In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened.
- Combine Mixtures: Gradually whisk the melted chocolate mixture into the egg mixture.
- Add Flour & Salt: Gently fold in flour and salt.
- Pour into Ramekins: Divide batter evenly among ramekins.
- Bake: Bake for 12-15 minutes, or until edges are set but the center is still soft.
- Make Raspberry Coulis: While cakes are baking, combine raspberries, sugar, and lemon juice in a saucepan. Simmer until softened and thickened.
- Strain Coulis: Strain the raspberry mixture through a fine-mesh sieve.
- Invert & Serve: Let cakes cool slightly, then invert onto serving plates. Dust with powdered sugar, garnish with fresh raspberries, drizzle with coulis, and serve immediately with ice cream, if desired.
Expert Tips & Variations
- Don't Overbake: The key is a molten center.
- Make Ahead: Batter can be prepared ahead of time and refrigerated.
- Flavor Variations: Add espresso powder or use white chocolate.
- Liqueur: Add a tablespoon of Grand Marnier or Frangelico.
Serving Suggestions
These #chocolatedesserts are best served immediately, while the chocolate is still warm and molten. A scoop of vanilla bean ice cream is the perfect complement to the rich chocolate and tart raspberry.
More Decadent Dessert Recipes
Looking for more decadent dessert inspiration? Visit FlavorTrailRecipes.blogspot.com for a collection of delightful treats guaranteed to satisfy your sweet tooth!