Chocolate Lava Cake With Raspberry Coulis

10 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

This is a super straightforward recipe that will leave you impressed with your culinary ability. Who doesn't love a rich, gooey chocolate lava cake that is perfectly balanced with a tart raspberry coulis? This is a phenomenal dessert perfect for two (or one if you have a big appetite). A dessert with a crisp exterior and molten chocolate interior is always a crowd-pleaser. You can serve this with whipped cream, ice cream, fresh berries, a simple dusting of powdered sugar or enjoy with your quick raspberry coulis. I pour the entire batter into one ramekin, but you can split the batter into two ramekins and reduce the bake time by half if you want smaller lava cakes. I personally enjoy baking it in one ramekin and having one large lava cake. If you are looking for your new favourite chocolate dessert, look no further.

Ingredients

Chocolate Lava Cake

3 ounces semi-sweet 70-74% chocolate, chopped
3 tablespoons unsalted butter, plus extra for greasing ramekin
3 tablespoons granulated sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour, plus extra for dusting ramekin
Powdered sugar, to serve

Raspberry Coulis

3/4 cup raspberry coulis
1/4 cup sugar
2 tablespoons water
1/2 pound fresh raspberries, plus more to serve

To Serve

Whipped cream, optional
Ice cream, optional

Directions

Chocolate Lava Cake

9 Steps

Step 1

Heat oven to 425°F and butter and lightly flour a 10-ounce ramekin. Make sure you generously butter and properly flour so it does not stick. Remember to shake out the rest of the flour in the ramekin properly.
Step 2

In a microwave safe bowl, add your butter and chocolate. In 30-second blasts, melt your chocolate and butter. Remove from microwave before chocolate is completely melted and just mix to melt the rest of the chocolate.
Step 3

In another medium bowl, add sugar, egg, egg yolk, vanilla and salt. Whisk until foamy and it starts to change colour slightly. This will take about 2 minutes. Add your flour and mix in.
Step 4

Add your chocolate and butter mixture to the egg mixture and fold in.
Step 5

Carefully pour the mixture into the ramekin, do not overfill. I find that depending on the ramekin and the accuracy of measurements I sometimes have about 2 tablespoons of batter left over. Bake for 13 to 16 minutes, the edges will puff up but the middle will be slightly jiggly or may look undercooked. A bake time of 14 and a half minutes leaves your lava cake extra gooey but you risk it breaking while you flip it over, while 16 minutes will give you a more sturdy lava cake with a little less gooeyness in the middle. Depending on my mood I change the bake time.
Step 6

Alternatively you can divide batter into two prepared ramekins and bake for about 7 minutes total.
Step 7

When your lava cake comes out of the oven, let rest for about 1 minute for smaller lava cakes and two minutes for the bigger lava cakes. Use a sharp knife or offset spatula to loosen the edge of the cake.
Step 8

Place a small plate over the ramekin and invert your warm cake. Use oven mitts to help you as ramekin will still be hot.
Step 9

Serve immediately with a dusting of powdered sugar, raspberry coulis (see recipe below) and fresh raspberries if desired.

Raspberry Coulis

5 Steps

Step 1

In a small saucepan, add sugar and water and cook until sugar is dissolved and boil for about 3-5 minutes.
Step 2

Place your raspberries and sugar syrup in a blender and puree.
Step 3

Sieve to remove the seeds. If you want the sauce more concentrated (thicker and sweeter), return to heat on low to reduce slightly.
Step 4

You can store remainder in an airtight container in the fridge.
Step 5

Serve with chocolate lava cake.