**Decadent Chocolate Lava Cakes with Raspberry Coulis**
Indulge in these rich and gooey chocolate lava cakes, perfectly paired with a vibrant raspberry coulis. Each bite reveals a molten chocolate center that is sure to impress your guests or satisfy your sweet tooth.
**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
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
*For the Raspberry Coulis:*
– 1 cup fresh or frozen raspberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1/4 cup water
*For Serving:*
– Powdered sugar (for dusting)
– Fresh raspberries and mint leaves (optional, for garnish)
**Instructions:**
**Step 1: Prepare the Lava Cakes**
1. Preheat your oven to 425°F (220°C). Grease four ramekins (6 oz size) with butter or non-stick spray and place them on a baking sheet.
2. In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Heat in the microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. Set aside to cool slightly.
3. In a separate mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.
4. Stir in the melted chocolate mixture and mix until well combined.
5. Gently fold in the flour, salt, and vanilla extract until just combined. Be careful not to overmix.
6. Divide the batter evenly among the prepared ramekins.
**Step 2: Bake the Lava Cakes**
1. Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the centers are soft. The tops should be set but still slightly jiggly.
2. Remove from the oven and let the cakes cool for 1 minute before carefully inverting them onto individual plates.
**Step 3: Make the Raspberry Coulis**
1. In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and water.
2. Cook over medium heat, stirring gently until the raspberries break down and the mixture begins to bubble, about 5-7 minutes.
3. Strain the mixture through a fine-mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible.
4. Transfer the coulis to a bowl and let it cool slightly.
**Step 4: Serve**
1. Dust the warm lava cakes with powdered sugar and drizzle the raspberry coulis around them on the plates.
2. Garnish with fresh raspberries and mint leaves if desired.
3. Serve immediately and enjoy the delightful experience of warm, gooey chocolate!
**Tips:**
– For an extra chocolate kick, you can mix in some chocolate chunks into the batter before baking.
– These lava cakes are best served fresh out of the oven but can be prepared ahead and stored in the refrigerator. Just increase the baking time by a couple of minutes if baking from cold.
Treat yourself and your loved ones to this delightful dessert that combines rich chocolate and tart raspberry for an unforgettable experience!