Chocolate Lava Cake With Raspberry Coulis | TasteToronto
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Chocolate Lava Cake With Raspberry Coulis

10 mins Prep Time

15 mins Cook Time

Ingredients

  • 3 ounces semi-sweet 70-74% chocolate, chopped

  • 3 tablespoons unsalted butter, plus extra for greasing ramekin

  • 3 tablespoons granulated sugar

  • 1 large egg

  • 1 large egg yolk

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 2 tablespoons all-purpose flour, plus extra for dusting ramekin

  • Powdered sugar, to serve

  • 3/4 cup raspberry coulis

  • 1/4 cup sugar

  • 2 tablespoons water

  • 1/2 pound fresh raspberries, plus more to serve

  • Whipped cream, optional

  • Ice cream, optional

Directions

Chocolate Lava Cake

9 Steps

  • Step 1

    Heat oven to 425°F and butter and lightly flour a 10-ounce ramekin. Make sure you generously butter and properly flour so it does not stick. Remember to shake out the rest of the flour in the ramekin properly.

  • Step 2

    In a microwave safe bowl, add your butter and chocolate. In 30-second blasts, melt your chocolate and butter. Remove from microwave before chocolate is completely melted and just mix to melt the rest of the chocolate.

  • Step 3

    In another medium bowl, add sugar, egg, egg yolk, vanilla and salt. Whisk until foamy and it starts to change colour slightly. This will take about 2 minutes. Add your flour and mix in.

  • Step 4

    Add your chocolate and butter mixture to the egg mixture and fold in.

  • Step 5

    Carefully pour the mixture into the ramekin, do not overfill. I find that depending on the ramekin and the accuracy of measurements I sometimes have about 2 tablespoons of batter left over. Bake for 13 to 16 minutes, the edges will puff up but the middle will be slightly jiggly or may look undercooked. A bake time of 14 and a half minutes leaves your lava cake extra gooey but you risk it breaking while you flip it over, while 16 minutes will give you a more sturdy lava cake with a little less gooeyness in the middle. Depending on my mood I change the bake time.

  • Step 6

    Alternatively you can divide batter into two prepared ramekins and bake for about 7 minutes total.

  • Step 7

    When your lava cake comes out of the oven, let rest for about 1 minute for smaller lava cakes and two minutes for the bigger lava cakes. Use a sharp knife or offset spatula to loosen the edge of the cake.

  • Step 8

    Place a small plate over the ramekin and invert your warm cake. Use oven mitts to help you as ramekin will still be hot.

  • Step 9

    Serve immediately with a dusting of powdered sugar, raspberry coulis (see recipe below) and fresh raspberries if desired.

Raspberry Coulis

5 Steps

  • Step 1

    In a small saucepan, add sugar and water and cook until sugar is dissolved and boil for about 3-5 minutes.

  • Step 2

    Place your raspberries and sugar syrup in a blender and puree.

  • Step 3

    Sieve to remove the seeds. If you want the sauce more concentrated (thicker and sweeter), return to heat on low to reduce slightly.

  • Step 4

    You can store remainder in an airtight container in the fridge.

  • Step 5

    Serve with chocolate lava cake.

Ingredients

  • 3 ounces semi-sweet 70-74% chocolate, chopped

  • 3 tablespoons unsalted butter, plus extra for greasing ramekin

  • 3 tablespoons granulated sugar

  • 1 large egg

  • 1 large egg yolk

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 2 tablespoons all-purpose flour, plus extra for dusting ramekin

  • Powdered sugar, to serve

  • 3/4 cup raspberry coulis

  • 1/4 cup sugar

  • 2 tablespoons water

  • 1/2 pound fresh raspberries, plus more to serve

  • Whipped cream, optional

  • Ice cream, optional

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