Ingredients
Equipment
Method
Preparation
- Preheat oven to 400°F (200°C). Generously butter two 6-ounce ramekins and dust with cocoa powder, then place them on a baking sheet.
- Melt butter and chopped dark chocolate in a heatproof bowl over simmering water or in the microwave until smooth, then set aside to cool slightly.
- Whisk whole eggs, egg yolks, and granulated sugar in a medium bowl until light in color and slightly thickened.
- Gently fold the cooled chocolate mixture into the egg mixture, then stir in the flour, vanilla extract, and salt until just combined.
- Divide the batter evenly between the prepared ramekins and bake for 12-15 minutes, or until the edges are set and the center is slightly wobbly.
Raspberry Coulis & Serving
- While cakes bake, combine raspberries, sugar, and optional water in a saucepan; cook over medium-low heat for 5-7 minutes until the raspberries break down.
- Press the coulis mixture through a fine-mesh sieve to remove seeds, if desired.
- Carefully invert each lava cake onto a dessert plate. Drizzle with raspberry coulis, and garnish with fresh raspberries, a mint leaf, and powdered sugar before serving immediately.
Notes
Ensure not to overmix the batter to maintain a tender crumb. For best results, use good quality dark chocolate as it significantly impacts the flavor of the lava cakes. The key to a molten center is to remove the cakes from the oven when the edges are set but the very center is still wobbly. If you prefer a thicker coulis, cook it a little longer to reduce. You can prepare the coulis in advance and chill it until ready to serve. Leftover coulis can be stored in the refrigerator for up to 3-4 days.