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Raspberry Molten Lava Cake
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- 1/2 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk together 1 cup of powdered sugar, 2 eggs, and 2 egg yolks until well combined.
- Pour the melted chocolate mixture into the egg mixture and whisk until smooth.
- Fold in 6 tablespoons of all-purpose flour until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 12 minutes, or until the edges are set but the center is still soft.
- While the cakes are baking, prepare the raspberry coulis. In a small saucepan, combine 1/2 cup of fresh raspberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Set aside to cool.
- Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges of the cakes to loosen them, then invert each cake onto a plate.
- Drizzle the raspberry coulis over the molten lava cakes and serve immediately. Enjoy the rich, chocolatey goodness with a burst of raspberry flavor!
The history of the Molten Lava Cake with a raspberry coulis drizzle is a tale of decadence and indulgence. This delectable dessert is said to have originated in the 1980s, with some attributing its creation to French chef Jean-Georges Vongerichten. The rich, chocolatey cake with its gooey, molten center quickly gained popularity in fine dining establishments across the globe. The addition of a raspberry coulis drizzle adds a delightful tartness to the dessert, balancing the sweetness of the chocolate. This twist on the classic recipe has become a favorite among dessert enthusiasts and is often featured in upscale restaurants and patisseries. Today, the best versions of this dessert can be found in renowned fine dining establishments and specialty dessert shops. The key to a perfect Molten Lava Cake with raspberry coulis lies in achieving the ideal balance of a moist, yet firm cake exterior and a lusciously molten center. The raspberry coulis should be made with fresh, ripe raspberries to impart a vibrant flavor to the dish. For those looking to recreate this indulgent treat at home, there are numerous alternative methods and recipes available, allowing for customization to individual preferences. Whether enjoyed in a Michelin-starred restaurant or lovingly crafted in a home kitchen, the Molten Lava Cake with a raspberry coulis drizzle continues to captivate dessert lovers with its irresistible allure.
32 min
4
380 calories
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