Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chocolate fondants (lava cake) with raspberry coulis. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chocolate fondants (lava cake) with raspberry coulis is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Chocolate fondants (lava cake) with raspberry coulis is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for Chocolate fondants (lava cake) with raspberry coulis. These are very easy to make but very impressive to serve. I found that they work beautifully with a raspberry coulis on the side.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chocolate fondants (lava cake) with raspberry coulis:
- Get 3 eggs
- Prepare 120 g dark chocolate + another 100g broke into squares
- Take 35 g butter
- Take 80 g sugar
- Prepare 1 spoon flour
- Make ready Butter and flour for coating the ramequin
- Make ready Raspberry coulis
- Get 1 punnet raspberries
- Get 1 spoon sugar
Remove from heat and push mixture through a fine sieve. See recipes for Chocolate fondants (lava cake) with raspberry coulis too. To serve, gently unmould a Chocolate Lava Cake onto one side of each serving plate. Spoon a line of Berry Coulis next to the Chocolate Lava Cake.
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.
Place a quenelle of the Vanilla Bean Ice Cream next to the coulis. Spoon a little more coulis, including some pieces of berry, on top of the cake and around the plate. Cover with the remaining chocolate batter. Transfer the ramekins to a rack and. Remove from heat and stir in lemon juice and salt.
So that’s going to wrap this up for this exceptional food chocolate fondants (lava cake) with raspberry coulis recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
