Chocolate Lava Cakes Raspberry Coulis (Printable Version)

Decadent chocolate cakes with molten centers and lively raspberry coulis balance richness and fruitiness.

# What You 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 - Optional: 1 tsp cornstarch (if using frozen raspberries)

→ For Serving

12 - Icing sugar for dusting
13 - Fresh raspberries (optional)

# How to Make It:

01 - Preheat oven to 425°F. Grease four 6-oz ramekins with butter and dust lightly with flour or cocoa powder, tapping out excess.
02 - Combine dark chocolate and butter in a heatproof bowl over simmering water or microwave in short bursts; stir until smooth. Let cool slightly.
03 - In a medium bowl, whisk eggs, yolks, and sugar until pale and thick, approximately 2 minutes.
04 - Gently fold melted chocolate mixture into the egg mixture until just incorporated.
05 - Sift flour and salt into the batter, folding carefully until smooth without overmixing.
06 - Divide batter evenly among prepared ramekins and place on a baking tray.
07 - Bake for 11 to 12 minutes until edges are firm but centers remain soft. Avoid overbaking to preserve molten center.
08 - Simmer raspberries, sugar, and lemon juice in a saucepan over medium heat for 3–4 minutes until berries break down. For thicker coulis, stir in cornstarch dissolved in 1 tsp water and continue cooking for 1 minute.
09 - Remove from heat and strain mixture through a fine sieve to eliminate seeds. Allow to cool.
10 - Let cakes rest 1 minute after baking. Run a knife around edges, invert onto plates, dust with icing sugar, and serve immediately with raspberry coulis and optional fresh raspberries.

# Expert Tips:

01 -
  • The molten center is pure theater, and it never gets old watching someone's face light up when they cut into it.
  • It tastes like something from a fancy restaurant but comes together in less time than it takes to pick out dessert wine.
  • The raspberry coulis cuts through all that richness with just enough tartness to make you want another bite.
02 -
  • Don't overbake these, even by a minute, or you'll lose the molten center and end up with a regular chocolate cake.
  • Greasing the ramekins thoroughly is the difference between a perfect flip and a cake stuck to the bottom in chunks.
  • If you're making these ahead, refrigerate the filled ramekins and add an extra minute or two to the bake time when you're ready.
03 -
  • Use a kitchen scale to divide the batter evenly, it makes a real difference in how uniformly they bake.
  • If you're nervous about the timing, bake one as a test and adjust the remaining cakes accordingly.
  • Strain the coulis while it's still warm, it pushes through the sieve much easier than when it's cold.

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