Decadent Chocolate Lava Cake with Raspberry Coulis

Ingredients

For the Chocolate Lava Cake:

• 1/2 cup (115g) unsalted butter
• 1 cup (170g) semi-sweet chocolate chips
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Raspberry Coulis:

• 1 cup fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice

Instructions

For the Chocolate Lava Cake:

1. Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.
2. In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and fluffy, about 3 minutes.
4. Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until combined.
5. Gently fold in the flour, salt, and vanilla extract until just combined. Do not overmix.
6. Divide the batter evenly among the prepared ramekins.
7. Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should look set and slightly cracked.
8. Remove from the oven and let the ramekins cool for 1 minute, then carefully invert each one onto a plate.

For the Raspberry Coulis:

1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture becomes syrupy.
3. Remove from heat and strain the coulis through a fine-mesh sieve to remove seeds, if desired. Let cool before serving.

To Serve:

Drizzle the raspberry coulis around the plate and place the warm lava cake in the center. Optionally, garnish with fresh raspberries, a dusting of powdered sugar, or a scoop of vanilla ice cream for an extra indulgent treat!

Enjoy your deliciously rich chocolate lava cake!