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:
- Preheat oven to 425 F. Grease 6 cups of a 12 cup muffin pan well with butter.
- In a heavy-bottomed pot over low heat, melt chocolate and butter together, stirring occasionally. Let cool slightly.
- In a stand mixer or with electric beaters, beat together the sugar and eggs yolks until thick and light yellow, about 4 minutes.
- Slowly pour chocolate into egg yolk mixture and beat on medium speed for 5 minutes.
- In a clean, separate bowl, beat egg whites with clean beaters until stiff peaks form. About 3 minutes.
- Fold egg whites and flour into chocolate egg mixture until combined. Do not over mix.
- 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.
- Remove from oven and let cool in pan for 5 minutes.
- 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.
- 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:
- In medium saucepan, add raspberries, sugar, water and lemon zest. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and gently boil for 5 minutes.
- In a small bowl, mix cornstarch with 2 tbsp cold water. Whisk cornstarch mixture into raspberries. Cook mixture for 5 minutes, stirring often
- 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.
- Can be made 2 days ahead and refrigerated.
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