Chocolate Lava Cake with Raspberry Couli

Allergens

Dairy, Eggs, Tree Nuts (Almond)

Ingredients

• 1 cup (200g) semi
• sweet chocolate, roughly chopped
• 1/2 cup (113g) unsalted butter
• 4 large eggs
• 8 egg yolks
• 1/2 cup (65g) powdered sugar
• 1/2 cup (70g) almond flour
• 1/4 teaspoon salt
• 1 1/2 cups (360ml) fresh raspberries
• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 425°F (220°C). Generously grease six 8 ounce ramekins and place them on a baking sheet.
2. In a double boiler, melt the chocolate and butter together until smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together eggs, egg yolks, and powdered sugar until well combined. Gradually add the melted chocolate mixture into the egg mixture, stirring constantly.
4. Stir in almond flour and salt until fully incorporated.
5. Divide half of the batter among the prepared ramekins, filling each about 2/3 full. Bake for 10 minutes or until set but still slightly wobbly. Remove from oven and let cool for a minute before refrigerating them overnight to create the signature chocolate lava effect.
6. For the raspberry coulis, combine raspberries, water, granulated sugar, and lemon juice in a saucepan over medium heat. Simmer until the berries break down, then push through a fine mesh strainer to remove seeds. Chill the coulis until ready to serve.

Chef’s Insight

The key to this recipe is patience. Chilling the cakes overnight allows for a perfect chocolate lava flow when served.

Notes

This recipe can be easily doubled or halved to fit your needs.