Friday, March 4, 2016

Molten Chocolate Cake with Raspberry Coulis

I had been wanting to make this for a long time but didn't have the courage to try it until a few years ago. Turned out it's not hard to make. Trust me, if I can do, anyone can do it.

Didi, my youngest son loves cake and chocolate so I made this on the midnight of his third birthday. We continued the tradition when he turned four. Now, days before he turned five he already reminded me, "Mama, remember to make me the small chocolate cake.

So let's make some molten chocolate cakes, shall we?

The casts:


The process:
Prepare the berries for raspberry coulis

Butter ramekins and lightly dust the inside with cocoa powder

Melt the butter and chocolate bar

Make one boy in charge for this

and the other boy in charge for the mixing then enjoy the peace a little bit

Butter four ramekins or individual muffin cups. Lightly dust the inside of each ramekin with cocoa powder




Bake in the preheated 400 degree Fahrenheit (or 205 degree Celsius) oven for about 12 minutes

Run knife on the sides of the ramekins to make it easier for the cake to slide out

turn the cakes out onto plates,

Add the confectioners sugar 

and raspberry coulis on top

This plus homemade vanilla ice cream made my man and two boys super duper happy. 

Now go make one for yourself.


Molten Chocolate Cake with Raspberry Coulis
Yield: 4 servings

Ingredients:
Individual Molten Chocolate Cakes
4 ounces bittersweet chocolate baking bar {I use Giradelli 60% Cacao Bittersweet Chocolate Baking Bar}
1/2 cup (1 stick) unsalted butter, room temperature, plus more for molds
Cocoa powder, for molds
2 large eggs, room temperature
2 large egg yolks, room temperature
1/4 cup sugar
1 tablespoon all-purpose flour
Confectioners' sugar, for serving
Raspberry Coulis
1 pint fresh raspberries
1 tablespoon granulated sugar, or more to taste
1 tablespoon fresh lemon juice

Directions
Raspberry Coulis
Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve. 

Chocolate Molten Cakes
Preheat the oven to 400 degrees. 

Butter four ramekins or individual muffin cups. Lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside. 

Boil water in a small pan. Choose a glass mixing bowl that's big enough to 'sit' on the pan. Put the bowl inside the pan, then add the chocolate bar and butter and place over barely simmering water. Stir until melted. Remove from the heat and let cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and egg yolks, and sugar until light and thick. Slowly add the butter mixture then flour and mix until well combined.  

Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set but center still soft, about 10 to 12 minutes (depends on your oven).

Run a small knife around the cakes to loosen, and turn the cakes out onto plates. Garnish with Confectioners' sugar, raspberry coulis, and vanilla ice cream {optional of course :)} 

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