Chocolate lava cakes raspberry coulis (Printable)
Molten chocolate cakes served with tangy raspberry coulis, combining rich and fruity flavors in every bite.
# What You Need:
→ Chocolate Lava Cakes
01 - 4 oz high-quality dark chocolate (60–70% cacao), chopped
02 - ½ cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - ⅓ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - Pinch of salt
→ Raspberry Coulis
08 - 1½ cups fresh or frozen raspberries
09 - 2 tbsp granulated sugar
10 - 1 tbsp lemon juice
11 - 1 tsp cornstarch (optional, if using frozen raspberries)
→ For Serving
12 - Icing sugar, for dusting
13 - Fresh raspberries (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Grease four 6-oz ramekins with butter and lightly dust with flour or cocoa powder, tapping out excess.
02 - Melt the chocolate and butter together using a double boiler or microwave in short bursts, stirring until smooth. Let cool slightly.
03 - In a medium bowl, whisk eggs, egg yolks, and sugar until pale and thick, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until just combined.
05 - Sift in flour and salt, folding gently until the batter is smooth.
06 - Divide batter evenly among prepared ramekins, placing them on a baking tray.
07 - Bake for 11 to 12 minutes until edges are set but centers remain soft. Avoid overbaking.
08 - While baking, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 3 to 4 minutes until berries break down. For thicker coulis, stir in cornstarch dissolved in 1 tsp water and cook 1 minute longer.
09 - Remove coulis from heat, strain through a fine sieve to remove seeds, and let cool.
10 - Let cakes rest 1 minute, run a knife around edges, and invert onto plates. Dust with icing sugar and serve immediately with raspberry coulis and fresh raspberries if desired.
# Expert Suggestions:
01 -
- That moment when the spoon cuts through and warm chocolate flows onto your plate feels like a small magic trick you made happen.
- Raspberry coulis cuts through the richness with bright, tangy fruit, so you can eat more without guilt.
- Surprisingly forgiving for something that looks this fancy—the magic window is bigger than you'd expect.
02 -
- The baking time is not a suggestion—every oven runs differently, so watch your first batch like a hawk and you'll learn your oven's personality.
- Cold batter takes longer to bake, so if you've made these ahead and refrigerated them, add those extra one to two minutes and don't panic if they look slightly underdone at the eleven-minute mark.
- Your coulis thickens as it cools, so it's okay if it looks slightly thin when you strain it.
03 -
- A pinch of instant espresso powder folded into the melted chocolate deepens the flavor so much that people ask what secret ingredient you used.
- Prepare the batter ahead and refrigerate it in the ramekins; pull them out twenty minutes before baking so the centers aren't too cold when they hit the oven, and add one to two minutes to your bake time.