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Chef Jessica's Molten Chocolate Lava Cakes with Raspberry Coulis

Chef Jessica's Molten Chocolate Lava Cakes with Raspberry Coulis

Molten Chocolate Lava Cakes

Yield: 6-8 cakes

Ingredients:

  • 6 oz (168 grams) good-quality bittersweet or semi-sweet chocolate
  • 2/3 cup unsalted butter
  • 1/3 cup sugar
  • 6 egg yolks
  • 3 egg whites
  • 1/3 cup flour

Method:

  1. Preheat oven to 425 F. Grease 6 cups of a 12 cup muffin pan well with butter.
  2. In a heavy-bottomed pot over low heat, melt chocolate and butter together, stirring occasionally. Let cool slightly.
  3. In a stand mixer or with electric beaters, beat together the sugar and eggs yolks until thick and light yellow, about 4 minutes.
  4. Slowly pour chocolate into egg yolk mixture and beat on medium speed for 5 minutes.
  5. In a clean, separate bowl, beat egg whites with clean beaters until stiff peaks form. About 3 minutes.
  6. Fold egg whites and flour into chocolate egg mixture until combined. Do not over mix.
  7. Divide batter between the 6 prepared muffin cups. Bake for 5-7 minutes or until the edges are just cooked. The centre will still be moist and uncooked.
  8. Remove from oven and let cool in pan for 5 minutes.
  9. Place a cutting board on the top of the muffin pan and carefully turn upside down. Place cutting board on counter and remove muffin pan.
  10. Serve each cake with lightly whipped cream and raspberry coulis.

***NOTE*** Mixture can be made ahead and refrigerated. Remove from fridge 30 minutes before baking. 

Recipe adapted from Lucy Waverman

Raspberry Coulis

Ingredients:
  • 400 gram bag frozen raspberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp lemon zest
  • 1 tbsp cornstarch

Method:

  1. In medium saucepan, add raspberries, sugar, water and lemon zest. Bring to a boil over medium heat, stirring occasionally.
  2. Reduce heat to low and gently boil for 5 minutes.
  3. In a small bowl, mix cornstarch with 2 tbsp cold water. Whisk cornstarch mixture into raspberries. Cook mixture for 5 minutes, stirring often 
  4. Strain coulis through fine mesh strainer to remove seeds. Press on raspberry solids with a spatula to remove all the juice. Dispose of seeds and let coulis cool.
  5. Can be made 2 days ahead and refrigerated.

 

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