Chocolate Lava Cakes Raspberry Coulis (Printable)
Rich molten chocolate cakes served with tangy, fresh raspberry coulis for balanced indulgence.
# What You'll Need:
→ Chocolate Lava Cakes
01 - 4 oz high-quality dark chocolate (60–70% cacao), chopped
02 - ½ cup unsalted butter, plus extra for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - ⅓ cup granulated sugar
06 - ¼ cup all-purpose flour
07 - Pinch of salt
→ Raspberry Coulis
08 - 1½ cups fresh or frozen raspberries
09 - 2 tbsp granulated sugar
10 - 1 tbsp lemon juice
11 - 1 tsp cornstarch (optional, if using frozen raspberries)
→ For Serving
12 - Icing sugar, for dusting
13 - Fresh raspberries (optional)
# Directions:
01 - Preheat oven to 425°F. Grease four 6-oz ramekins with butter and dust lightly with flour or cocoa powder, tapping out the excess.
02 - Melt chocolate and butter together in a heatproof bowl over simmering water or microwave in short bursts. Stir until smooth and allow to cool slightly.
03 - In a medium bowl, whisk eggs, egg yolks, and sugar until pale and thick, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until just combined.
05 - Sift in flour and salt, folding gently until the batter is smooth.
06 - Divide batter evenly among prepared ramekins and place them on a baking tray.
07 - Bake for 11 to 12 minutes until edges are set but centers remain soft. Avoid overbaking.
08 - While baking, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3 to 4 minutes until berries break down. For thicker coulis, stir in cornstarch dissolved in 1 tsp water and cook an additional minute.
09 - Remove from heat and strain through a fine sieve to remove seeds. Let cool.
10 - Let cakes rest for 1 minute after baking. Run a knife around edges and invert each cake onto serving plates. Dust with icing sugar and serve immediately with raspberry coulis and optional fresh raspberries.
# Expert Advice:
01 -
- They look like restaurant-quality magic but come together in under 40 minutes, perfect for impressing people on a weeknight.
- The contrast between the warm, fudgy center and tart raspberry coulis hits every taste bud at once in the best possible way.
- You can prepare the batter hours ahead and bake fresh whenever you're ready, which means stress-free entertaining.
02 -
- Overbaking by even 30 seconds turns the molten center into a solid cake; set a timer and trust it more than your eyes.
- Room temperature eggs make a visible difference in how smoothly the batter comes together and how the cakes rise.
- Unmolding is the moment of truth—if you skip the resting period, the cakes collapse; if you wait too long, they firm up and the center doesn't flow.
03 -
- Invest in a good instant-read thermometer or just trust the look: edges set and firm, center visibly soft and wobbling slightly.
- If your chocolate doesn't have that shine when melted, you've overheated it; start fresh with lower heat and patience.