**Decadent Chocolate Lava Cake with Raspberry Coulis**
Indulge in the rich, molten center of this chocolate lava cake paired with a vibrant raspberry coulis. Perfect for impressing guests or treating yourself, this dessert combines the elegance of fine dining with straightforward preparation.
**Ingredients:**
*For the Chocolate Lava Cakes:*
– 1/2 cup (1 stick) unsalted butter
– 1 cup semi-sweet chocolate chips
– 2 large eggs
– 2 large egg yolks
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon vanilla extract
– Pinch of salt
– Butter and cocoa powder for greasing ramekins
*For the Raspberry Coulis:*
– 2 cups fresh or frozen raspberries
– 1/4 cup granulated sugar (adjust based on sweetness of raspberries)
– 1 tablespoon lemon juice
– 1 tablespoon water (if needed)
**Instructions:**
1. **Prepare the Ramekins:**
Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking. Place the ramekins on a baking tray for easy handling.
2. **Make the Chocolate Mixture:**
In a microwave-safe bowl, combine the butter and chocolate chips. Heat in the microwave in 30-second intervals, stirring after each, until melted and smooth. Allow it to cool slightly.
3. **Mix the Eggs:**
In a medium bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thick. Add the melted chocolate mixture, vanilla extract, and a pinch of salt. Stir until well combined.
4. **Add the Flour:**
Gently fold in the flour until just incorporated. Be careful not to overmix. The batter should be smooth and glossy.
5. **Fill the Ramekins:**
Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full.
6. **Bake the Cakes:**
Bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center will still be slightly jiggly. Do not overbake, as you want that molten center!
7. **Prepare the Raspberry Coulis:**
While the cakes are baking, prepare the coulis. In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture starts to thicken, about 5-7 minutes. If the mixture is too thick, add a tablespoon of water to reach your desired consistency.
8. **Strain the Coulis:**
Remove from heat and strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Set aside to cool.
9. **Serve the Lava Cakes:**
Once the cakes are done, remove them from the oven and let them sit for 1 minute. Carefully run a knife around the edges and invert each ramekin onto a plate. Gently lift the ramekin off to reveal the cake.
10. **Plate with Raspberry Coulis:**
Drizzle the raspberry coulis around the cake and, if desired, garnish with fresh raspberries or a dusting of powdered sugar.
11. **Enjoy!**
Serve immediately while the center is still warm and gooey. Dig in and experience the delightful contrast of rich chocolate and tangy raspberry!
This dessert is sure to impress with its stunning presentation and unforgettable taste—perfect for any occasion!