Chocolate Volcanoes with Raspberry Coulis
Indulge in the ultimate dessert decadence with these luscious Chocolate Volcanoes with Raspberry Coulis. Featuring rich, velvety dark chocolate at the heart of each molten cake, this recipe offers a show-stopping blend of ooey-gooey chocolate centers and a burst of tangy raspberry coulis made from real fruit. Perfectly balanced with a hint of sweetness and a slight citrusy tang, the coulis beautifully complements the intense cocoa flavor of the cake. Ready in just 20 minutes of prep time and 12 minutes of baking, these elegant molten lava cakes are surprisingly simple to make. Serve warm for an unforgettable dessert experience, perfect for date nights, dinner parties, or any occasion that calls for a dash of decadence.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 2 egg yolks
- 50 grams all-purpose flour
- 1 tablespoon cocoa powder (for dusting ramekins)
- 200 grams frozen or fresh raspberries
- 40 grams powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F) and grease four small ramekins with butter. Dust the inside with cocoa powder and tap out any excess.
Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk the granulated sugar, large eggs, and egg yolks together until pale and frothy.
Slowly pour the melted chocolate mixture into the sugar and egg mixture, whisking constantly, until combined.
Gently fold the all-purpose flour into the mixture until just incorporated. Be careful not to overmix.
Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking tray and bake for 10-12 minutes, or until the edges are set but the center remains soft and molten.
While the cakes bake, make the raspberry coulis: In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture becomes thick, about 5 minutes.
Press the raspberry mixture through a fine mesh sieve into a bowl to remove the seeds, creating a smooth coulis.
Once the cakes are done baking, remove them from the oven and let them rest for 2-3 minutes. Run a knife around the edges to loosen them, then carefully turn them out onto plates.
Serve the warm chocolate volcanoes with a drizzle of raspberry coulis and a dusting of powdered sugar if desired. Enjoy!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 63.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
