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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.
To get started with this particular recipe, we must prepare a few components. You can have chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chocolate fondants (lava cake) with raspberry coulis:
- Make ready 3 eggs
- Make ready 120 g dark chocolate + another 100g broke into squares
- Make ready 35 g butter
- Get 80 g sugar
- Take 1 spoon flour
- Make ready Butter and flour for coating the ramequin
- Make ready Raspberry coulis
- Take 1 punnet raspberries
- Prepare 1 spoon sugar
Let cool, then store in refrigerator; To make the molten lava cakes: Adapted from Jean George's famous molten chocolate cake recipe. The combination of intensely sweet chocolate and slightly sour raspberries is a winning flavor duo. In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl.
Steps to make Chocolate fondants (lava cake) with raspberry coulis:
- 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
- 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
- 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
- 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.
- 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.
- 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
- 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.
Using rubber spatula, press purée through sieve. Slowly remove the parchment paper collar from each cake, gently pressing on the cake to keep it in place as you remove the collar. See recipes for Chocolate fondants (lava cake) with raspberry coulis too. This Chocolate Fondant (otherwise known as Chocolate Lava Cake), it seems to me, is the perfect remedy for such occasions. In separate bowl, whisk whole eggs, egg yolks and sugar together until fully incorporated.
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