Chocolate Lava Cakes Recipe

Chocolate-Lava-Cakes-Recipe
This decadent Chocolate Lava Cake recipe is the perfect ending to any special dinner! The Raspberry Coulis is a versatile sauce that can also be used on ice cream or roasted meats. Recipe courtesy of Roblar Winery's Executive Chef, Laurence Hauben from The California Wine Club.
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 14 minutes

 

Ingredients

  • 4 oz bittersweet chocolate
  • 3 1/2 oz unsalted butter plus extra for the molds
  • 4 eggs
  • 2/3 cup sugar
  • 1/3 cup all purpose flour, sifted with 1/4 tsp baking powder
  • pinch of salt
  • powdered sugar and blackberries for garnish
  • raspberry coulis (see recipe below)

Preparation

  1. Preheat your oven to 400°.
  2. Butter 6 ramekins or cupcake molds.
  3. Melt the chocolate and butter together in a double-boiler.
  4. Stir well, and remove from heat.
  5. Beat the eggs and sugar together until light and frothy.
  6. Gently stir in the flour, salt, then the chocolate-butter mix.
  7. Pour into the ramekins.
  8. Place in the freezer for 15 minutes or longer. These cakes can be made in advance and kept frozen for several weeks, just wrap them well to protect them from contamination.
  9. Place cakes in the oven, and lower the oven thermostat to 350°.
  10. Bake at 350° for 12 to 14 minutes. (If completely frozen, place on the counter for 1 hour before baking, or increase baking time by about 5 minutes.) You want the edges of the cakes to be set but the centers to remain like a warm fudge.
  11. Allow to cool for 5 minutes, sprinkle top with powdered sugar, decorate with a blackberry, and serve with raspberry coulis.

Raspberry Coulis

This versatile sauce can also be used on ice cream as well as roasted meats.

Ingredients

  • 1 pint raspberries
  • ¼ cup water
  • 2 cups sugar

Preparation

  1. Place the raspberries, sugar, and water in a saucepan and bring to a boil.
  2. Reduce to a simmer and cook for 5 minutes.
  3. Force the coulis through a fine-meshed sieve, using a wooden spoon. 
  4. Makes about 2 cups. Keep refrigerated.

Wines to Pair: This Dessert deserves nothing less than a Port Wine or a Warm Mug of Cappuccino.

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