Chocolate Lava Cakes with Raspberry Coulis

What makes this dish hard is that you have to know your oven.  In my first attempt, it was too runny, then the second one had a perfect gooey centre but the bottom was stuck.  So I put some non-stick paper at the base of the ramekins on my third trial until I got it right.  You can make it a day ahead and simply heat up 20 minutes before serving.  I wouldn't say to no to this cake for dessert, no matter how full I've got with the mains.  Have a Happy Mother's Day!


Chocolate Lava Cakes
(make 4)

90g dark chocolate, chopped
125g butter, chopped
2 eggs
1/4 cup caster sugar
2 tablespoons plain flour
Whipped cream, to serve

Raspberry Coulis:
1 cup frozen raspberry
2 tablespoon raw sugar

Method:

1. Place chocolate and butter in a microwave-safe bowl.  Microwave on medium heat for 30 seconds, then stir with a spoon and heat again for another 30 seconds until the chocolate is melted and combined.  Let it cool aside.
2. Cut 4 rounds with baking paper, the same size as the base of the ramekins.  Place the paper at the bottom of the dish and grease the side of the ramkins with butter.
3. Beat the eggs and sugar until thick and creamy, fold chocolate mixture and sifted flour.  Spoon the mixture into the ramekins.  Freeze for at least 1 hour.  
4. Preheat oven to 200c or 180c fan-forced.  Place the dishes on a baking tray.  Bake for 20 minutes or the cooked on the outside.  Turn the oven off and leave it in the oven for further 3-5 minutes.  The cake will wobble with touched.  Use a toothpick to test if the side of the cake is cooked and the middle should be runny.
5. Turn onto plates.  Top with cream, dusted with cocoa powder and serve with raspberry coulis.
6. For the raspberry coulis: place the raspberry and sugar in a small saucepan and heat with medium-low heat until the sugar is dissolved and raspberry is cooked.  Remove from heat and push mixture through a sieve.   

Note: You can cut down the fat by reducing 1/3 of the butter and the sauce becomes thicker.
Source: adopted and modified from www.taste.com.au/recipes/24568/chocolate+lava+cakes

strain the seeds to make raspberry coulis

ready to put into the freezer

hot lava cake

ready to serve