Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chocolate fondants (lava cake) with raspberry coulis. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chocolate fondants (lava cake) with raspberry coulis is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chocolate fondants (lava cake) with raspberry coulis is something which I have loved my entire life. They are fine and they look wonderful.
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 recipe, we must first prepare a few components. You can have chocolate fondants (lava cake) with raspberry coulis using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate fondants (lava cake) with raspberry coulis:
- Take 3 eggs
- Make ready 120 g dark chocolate + another 100g broke into squares
- Get 35 g butter
- Get 80 g sugar
- Take 1 spoon flour
- Get Butter and flour for coating the ramequin
- Get Raspberry coulis
- Make ready 1 punnet raspberries
- Prepare 1 spoon sugar
For the coulis, combine sugar and water in a medium saucepan, stirring over a medium-low heat until sugar dissolves. Remove from heat and push mixture through a fine sieve. To serve, gently invert warm fondants onto serving plates. To serve, gently unmould a Chocolate Lava Cake onto one side of each serving plate.
Instructions 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.
Spoon a line of Berry Coulis next to the Chocolate Lava Cake. 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. Remove from heat and stir in lemon juice and salt. For a smoother sauce, press through a fine-mesh strainer to remove the seeds.
So that is going to wrap this up for this special food chocolate fondants (lava cake) with raspberry coulis recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
