Chocolate fondants (lava cake) with raspberry coulis

How to Cook Recipes Chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps

Chocolate fondants (lava cake) with raspberry coulis - Chocolate fondants (lava cake) with raspberry coulis. The French Mi-Cuit au Chocolat (eng. chocolate fondant or chocolate lava cake). Molten Chocolate Cake; Chocolate Fondant Cake. Raspberry Red Currant Sauce; Compote; Coulis; or Jam. With the cake, all the names refer to the same dessert, so it really doesn't matter that much.

But as I googled my way through this title, I found that a lot of people don.

Chocolate Gourmandize with Raspberry Coulis This is a delicate chocolate cake with a decadent lava interior.

You can have Chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients make Chocolate fondants (lava cake) with raspberry coulis

1. It's 3 eggs.
2. It's 120 g dark chocolate + another 100g broke into squares.
3. You need 35 g butter.
4. Prepare 80 g sugar.
5. It's 1 spoon flour.
6. It's Butter and flour for coating the ramequin.
7. It's Raspberry coulis.
8. You need 1 punnet raspberries.
9. It's 1 spoon sugar.

Chocolate fondants (lava cake) with raspberry coulis instructions

1. 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.
2. 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.
3. 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.
4. 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..
5. 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..
6. 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.
7. 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..

Chocolate fondants (lava cake) with raspberry coulis - Remove from heat and stir in lemon juice and salt. For a smoother sauce, press through a fine-mesh strainer to remove the seeds. Slowly remove the parchment paper collar from each cake, gently pressing on the cake to keep it in place as you remove the collar. Using an oven mitt or dry towel to protect your hands, invert a warm cake onto a pool of raspberry coulis. This Chocolate Fondant (otherwise known as Chocolate Lava Cake), it seems to me, is the perfect remedy for such occasions. Cover with the remaining chocolate batter. Pour in the white chocolate mixture then fold in the flour and salt. Thank you and good luck