Posted by: Josey Lyne Payne, Esq. | January 14, 2010

Molten Chocolate Lava Cake with Raspberry Coulis

Don’t be fooled, despite their small size, these cakes are huge on flavor, richness, divinity.  I made these to accompany the Chicken with Mushrooms and Cream we served to Mamacita for her birthday.  When she took that first gooey, dark, sweet, yummy, piece into her mouth she uttered:
“This is obscene it’s so good.”
I couldn’t have said it better myself – you’ll see,

Molten Chocolate Lava Cake with Raspberry Coulis

6 ounces Chocolate (Dark – 60% – 70% Cocao)
6 ounces butter, diced, room temperature
3 eggs
1/2 cup granulated sugar
1/3 cup flour

Mise En Place

Preheat oven to 350 degrees.
Melt chocolate in a double boiler.  When melted, remove from heat.
Stir in butter until completely melted and combined.
In a separate bowl, beat eggs until they become foamy and lighten.
Stir into melted chocolate.
Add flour.
Butter 4 to 6 individual ramekins, and pour in even amounts of chocolate batter.

Bake for approximately 15-25 minutes.
Allow to cool in ramekins for no more than 5 minutes.  Tip ramekins onto individual serving plates.  Top with a small scoop of vanilla ice cream and raspberry coulis.

***I made this in four (4) Ramekins – when I make these again (and I will), I’ll definitely use 6 Ramekins.

Raspberry Coulis

2 cups fresh raspberries
1/2 cup granulated sugar
1 teaspoon fresh lemon juice

Combine raspberries and sugar in a saucepan mashing together.

Cook over med-high heat for 15 minutes, stirring often until thickened.

Press raspberry syrub through a strainer to remove seeds.
Stir in lemon juice to taste.

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