Chocolate Lava Cakes Raspberry Coulis (Print Version)

Rich molten chocolate treats paired with tangy raspberry coulis for an elegant dessert experience.

# What You Need:

→ Chocolate Lava Cakes

01 - 4 oz semisweet or bittersweet chocolate, chopped
02 - 1/2 cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/2 tsp vanilla extract
08 - Pinch of sea salt

→ Raspberry Coulis

09 - 1 1/2 cups fresh or frozen raspberries
10 - 1/4 cup granulated sugar
11 - 1 tbsp fresh lemon juice

→ For Serving

12 - Powdered sugar, for dusting
13 - Fresh raspberries
14 - Mint leaves

# Directions:

01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and lightly dust with flour, tapping out excess.
02 - Melt chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thick, about 2-3 minutes.
04 - Stir the melted chocolate mixture into the egg mixture, then add vanilla and a pinch of salt. Sift in flour and fold gently until just combined.
05 - Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet.
06 - Bake for 11-13 minutes, until edges are set but centers are still soft. Remove from oven and let stand for 1 minute.
07 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 4-5 minutes until berries break down and sugar dissolves. Puree and strain through a fine sieve to remove seeds.
08 - Run a knife around the edges of each lava cake to loosen. Invert onto dessert plates. Dust with powdered sugar and garnish with fresh raspberries and mint if desired. Serve immediately with raspberry coulis.

# Insider Tips:

01 -
  • The moment you break through that top layer and watch the chocolate flow is pure magic
  • Raspberry coulis cuts through the richness like a bright, tangy secret weapon
  • These look like you spent hours but come together in under 35 minutes
02 -
  • I once baked these for 15 minutes instead of 12, and the centers were completely set—watch them like a hawk starting at minute 11
  • The batter can be made ahead and refrigerated for up to 24 hours, but bring it to room temperature before baking or the timing will be off
  • If your chocolate seizes while melting, whisk in a teaspoon of butter to bring it back to silky smoothness
03 -
  • A dusting of cocoa powder instead of flour in the ramekins adds an extra layer of chocolate flavor and looks more elegant
  • The cakes freeze beautifully raw—bake straight from frozen, adding 3-4 minutes to the time

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