Chocolate fondants (lava cake) with raspberry coulis

Steps Making Recipes Chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps

Chocolate fondants (lava cake) with raspberry coulis - Chocolate Gourmandize with Raspberry Coulis This is a delicate chocolate cake with a decadent lava interior. We think Chocolate Gourmandize is divine with a fresh raspberry sauce and a scoop of vanilla ice cream; it's also really good served as-is. Credit for this recipe goes to Bart Ortiz, a North Carolina culinary powerhouse, and Wood 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.

With the cake, all the names refer to the same dessert, so it really doesn't matter that much.

In Norwegian we usually call it a chocolate fondant.

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

Ingredients make Chocolate fondants (lava cake) with raspberry coulis

1. It's 3 eggs.
2. You need 120 g dark chocolate + another 100g broke into squares.
3. It's 35 g butter.
4. Prepare 80 g sugar.
5. You need 1 spoon flour.
6. Prepare 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. Let cool, then store in refrigerator; To make the molten lava cakes: For the coulis, combine sugar and water in a medium saucepan, stirring over a medium-low heat until sugar dissolves. Remove from heat and push mixture through a fine sieve. To serve, gently invert warm fondants onto serving plates. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into a jug, then evenly divide between the moulds. Thank you and good luck