This is a super straightforward recipe that will leave you impressed with your culinary ability. Who doesn't love a rich, gooey chocolate lava cake that is perfectly balanced with a tart raspberry coulis? This is a phenomenal dessert perfect for two (or one if you have a big appetite). A dessert with a crisp exterior and molten chocolate interior is always a crowd-pleaser. You can serve this with whipped cream, ice cream, fresh berries, a simple dusting of powdered sugar or enjoy with your quick raspberry coulis. I pour the entire batter into one ramekin, but you can split the batter into two ramekins and reduce the bake time by half if you want smaller lava cakes. I personally enjoy baking it in one ramekin and having one large lava cake. If you are looking for your new favourite chocolate dessert, look no further.
Method
Chocolate Lava Cake 9 Steps
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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.
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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.
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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.
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Step 4
Add your chocolate and butter mixture to the egg mixture and fold in.
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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.
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Step 6
Alternatively you can divide batter into two prepared ramekins and bake for about 7 minutes total.
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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.
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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.
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Step 9
Serve immediately with a dusting of powdered sugar, raspberry coulis (see recipe below) and fresh raspberries if desired.
Raspberry Coulis 5 Steps
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Step 1
In a small saucepan, add sugar and water and cook until sugar is dissolved and boil for about 3-5 minutes.
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Step 2
Place your raspberries and sugar syrup in a blender and puree.
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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.
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Step 4
You can store remainder in an airtight container in the fridge.
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Step 5
Serve with chocolate lava cake.
Tags:
Toronto Recipes
Dessert Recipe
Best Lava Cake Recipes
Raspberry Coulis
Chocolate Lava Cake
Chocolate Lava Cake With Raspberry Coulis
