Chocolate Lava Cake With Raspberry Coulis

This is a super straightforward recipe that will leave you impressed with your culinary ability. Who doesn't love a rich, gooey chocolate lava cake that is perfectly balanced with a tart raspberry coulis? This is a phenomenal dessert perfect for two (or one if you have a big a...

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Name: Chocolate Lava Cake With Raspberry Coulis
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 3 ounces semi-sweet 70-74% chocolate, chopped; 3/4 cup raspberry coulis; Whipped cream optional; 3 tablespoons unsalted butter plus extra for greasing ramekin; 1/4 cup sugar; Ice cream optional; 3 tablespoons granulated sugar; 2 tablespoons water; 1 large egg; 1/2 pound fresh raspberries plus more to serve; 1 large egg yolk; 1/2 teaspoon vanilla extract; Pinch of salt; 2 tablespoons all-purpose flour, plus extra for dusting ramekin; Powdered sugar to serve

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INGREDIENTS

3 ounces semi-sweet 70-74% chocolate, chopped
3/4 cup raspberry coulis
Whipped cream ; optional
3 tablespoons unsalted butter ; plus extra for greasing ramekin
1/4 cup sugar
Ice cream ; optional
3 tablespoons granulated sugar
2 tablespoons water
1 large egg
1/2 pound fresh raspberries ; plus more to serve
1 large egg yolk
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour, plus extra for dusting ramekin
Powdered sugar ; to serve

servings

INSTRUCTIONS

See original recipe: https://www.tastetoronto.com/...

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NOTES

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Chocolate Lava Cake With Raspberry Coulis

3 ounces semi-sweet 70-74% chocolate, chopped
3/4 cup raspberry coulis
 Whipped cream optional
3 tablespoons unsalted butter plus extra for greasing ramekin
1/4 cup sugar
 Ice cream optional
3 tablespoons granulated sugar
2 tablespoons water
1 large egg
1/2 pound fresh raspberries plus more to serve
1 large egg yolk
1/2 teaspoon vanilla extract
 Pinch of salt
2 tablespoons all-purpose flour, plus extra for dusting ramekin
 Powdered sugar to serve

[
  {
    "@type": "HowToStep",
    "text": "Heat oven to 425°F and butter and lightly flour a 10-ounce ramekin. Make sure you generously butter and properly flour so it does not stick. Remember to shake out the rest of the flour in the ramekin properly."
  },
  {
    "@type": "HowToStep",
    "text": "In a small saucepan, add sugar and water and cook until sugar is dissolved and boil for about 3-5 minutes."
  },
  {
    "@type": "HowToStep",
    "text": "In a microwave safe bowl, add your butter and chocolate. In 30-second blasts, melt your chocolate and butter. Remove from microwave before chocolate is completely melted and just mix to melt the rest of the chocolate."
  },
  {
    "@type": "HowToStep",
    "text": "Place your raspberries and sugar syrup in a blender and puree."
  },
  {
    "@type": "HowToStep",
    "text": "In another medium bowl, add sugar, egg, egg yolk, vanilla and salt. Whisk until foamy and it starts to change colour slightly. This will take about 2 minutes. Add your flour and mix in."
  },
  {
    "@type": "HowToStep",
    "text": "Sieve to remove the seeds. If you want the sauce more concentrated (thicker and sweeter), return to heat on low to reduce slightly."
  },
  {
    "@type": "HowToStep",
    "text": "Add your chocolate and butter mixture to the egg mixture and fold in."
  },
  {
    "@type": "HowToStep",
    "text": "You can store remainder in an airtight container in the fridge."
  },
  {
    "@type": "HowToStep",
    "text": "Carefully pour the mixture into the ramekin, do not overfill. I find that depending on the ramekin and the accuracy of measurements I sometimes have about 2 tablespoons of batter left over. Bake for 13 to 16 minutes, the edges will puff up but the middle will be slightly jiggly or may look undercooked. A bake time of 14 and a half minutes leaves your lava cake extra gooey but you risk it breaking while you flip it over, while 16 minutes will give you a more sturdy lava cake with a little less gooeyness in the middle. Depending on my mood I change the bake time."
  },
  {
    "@type": "HowToStep",
    "text": "Serve with chocolate lava cake."
  },
  {
    "@type": "HowToStep",
    "text": "Alternatively you can divide batter into two prepared ramekins and bake for about 7 minutes total."
  },
  {
    "@type": "HowToStep",
    "text": "When your lava cake comes out of the oven, let rest for about 1 minute for smaller lava cakes and two minutes for the bigger lava cakes. Use a sharp knife or offset spatula to loosen the edge of the cake."
  },
  {
    "@type": "HowToStep",
    "text": "Place a small plate over the ramekin and invert your warm cake. Use oven mitts to help you as ramekin will still be hot."
  },
  {
    "@type": "HowToStep",
    "text": "Serve immediately with a dusting of powdered sugar, raspberry coulis (see recipe below) and fresh raspberries if desired."
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (307g)
Recipe Makes: 2 servings

Calories: 333
Calories from Fat: 236 (71%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 14.4g	72 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 2.1g
Cholesterol 264.8mg		81 %
Sodium 7110.6mg		245 %
Potassium 314.6mg		8 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 10.4g	41 %
	Sugars, other 9.8g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 333

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