Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chocolate fondants (lava cake) with raspberry coulis. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Recipe for a quick and easy white chocolate lava cake topped with raspberry coulis. Learn how to make showstopping desserts like a MasterChef, with this selection of sensational recipes from former contestants of the hit BBC series. The combination of intensely sweet chocolate and slightly sour raspberries is a winning flavor duo.
Chocolate fondants (lava cake) with raspberry coulis is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chocolate fondants (lava cake) with raspberry coulis is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chocolate fondants (lava cake) with raspberry coulis:
- Prepare 3 eggs
- Take 120 g dark chocolate + another 100g broke into squares
- Take 35 g butter
- Get 80 g sugar
- Prepare 1 spoon flour
- Make ready Butter and flour for coating the ramequin
- Take Raspberry coulis
- Make ready 1 punnet raspberries
- Take 1 spoon sugar
The perfect union of chocolate and raspberry, this scrumptious dessert will quickly become a favorite. Loaded with healthy dark chocolate and raspberries, these cakes are loaded with antioxidants. Chocolate Lava Mini Cakes with Raspberry Sauce. That raspberry ooze makes me feel some type of way.
Instructions to make Chocolate fondants (lava cake) with raspberry coulis:
- You can make the coulis ahead of time and the cake mixture too and just cook it when ready to serve. Ideal for dinner parties where you can have it all ready on the side and it cooks in only 10/12 min
- In a small pot add the raspberries and the sugar and cook on very low heat for about 10 minutes until the raspberries have become purée
- Cut 120 g of chocolate into small pieces and add the butter into a bowl. Let the butter and chocolate to melt into Bain Marie or using the defrost setting on your microwave
- In a separate bowl mix the three eggs the sugar and the one spoon of flour and mix well. Add the chocolate and butter mixture to it and mix well. You should have a slightly elastic mixture. You can leave this on the side until ready.
- When ready have the oven on 180°C. Butter the ramekin and dust with flour. Now pour the chocolate mixture until about a third of the way and stop. Now lay the piece of dark chocolate on top. The chocolate will melt at a different time from the cake leaving the inside of it melted.
- Cook for about 10 to 12 minutes. If you see a dip on the surface of the cake it means that it’s not quite ready yet and leave it for a minute longer
- You should be able to easily remove the cake from the ramekin by sliding a knife on the side and flip the cake onto a plate. You can now serve hot with a bit of raspberry coolly on the side, are used shot glasses for serving and serve the coulis room temperature as the cake is very hot. I forgot to take a picture of the inside but it looks like a cake with a melting middle of chocolate.
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