How to Make Delicious Chocolate fondants (lava cake) with raspberry coulis

Chocolate fondants (lava cake) with raspberry coulis. Let the butter and chocolate to melt into Bain Marie or using the defrost setting on your microwave I wanted to try it without using any chocolate bar and the tricky thing was to get the same thickness of the batter, this one i slightly thinner but it still makes a great chocolate sauce! 🙂 I thought it was delicious, the combination of gooey cake and chocolate sauce together with the raspberry coulis. 😀 Chocolate Molten Lava Cake: Stir in your melted chocolate first, and then the flour. Butter four individual ramekins, and pour in the batter. Add the raspberries, vanilla and sugar into a small sauce pan over medium-high heat.

Add the pairing of warm chocolate with cool ice cream and we have the most winning combination. This Chocolate Fondant (otherwise known as Chocolate Lava Cake), it seems to me, is the perfect remedy for such occasions. Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. You can cook Chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate fondants (lava cake) with raspberry coulis

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

Cover with the remaining chocolate batter. Not much is better than a Chocolate Lava Cake, indulgence and perfection in each bite. A chocolate cake with a ooey gooey chocolate liquid core, served with a fresh Raspberry and Red Currant Sauce. It's easy yet feels really luxurious.

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..

Any excuse to eat melted chocolate, cake batter and the like, and I'll take it. For the cake, melt the butter in a saucepan. See recipes for Chocolate Fondant too. 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.