Chocolate Lava Cakes with Raspberry Coulis (Printer-friendly)
Rich, decadent chocolate cakes featuring a gooey molten center, beautifully complemented by tangy raspberry coulis.
# 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
# Method:
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. Place them on a baking sheet.
06 - Bake for 11 to 13 minutes, until edges are set but centers remain soft. Remove from oven and 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, 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 contrast between the cake exterior and the gooey center creates a textural experience that store-bought desserts simply cannot replicate.
- Despite looking incredibly fancy, these lava cakes are surprisingly forgiving and can be prepped ahead, making them perfect for dinner parties when you want to appear effortlessly sophisticated.
02 -
- Overbaking by even a minute can turn your lava cakes into regular chocolate cakes without that magical molten center.
- Letting the batter come to room temperature before baking helps achieve that perfect contrast between cooked exterior and flowing interior.
03 -
- Adding a small piece of chocolate in the center of each ramekin before baking guarantees a molten center even if you accidentally overbake by a minute.
- For the smoothest coulis, warm your sieve before straining the raspberry mixture, which helps it pass through more easily without cooling and thickening too quickly.