Spiced Lava Cakes with Raspberry Coulis

Everyone needs to know how to make a really decadent dessert.  If it's also easy and involves chocolate, then it's a win-win situation.  These lava cakes are delicious and take no time at all to whip up.  The coulis needs a little more time, but it's still quite easy.  Whoever gets the pleasure of sharing these with you will never believe you didn't slave away all day to make them.

Here's what you'll need:
(makes 4)
2 tsp sugar
1 stick butter, room temp
pinch cayenne pepper
1/4 tsp nutmeg (you could also use cinnamon)
pinch salt
4 oz extra dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
1/2 c flour
1 1/2 c powdered sugar
3 eggs, room temp
3 egg yolks, room temp
3/4 tsp vanilla

Heat oven to 400.
Spray 4 (6 oz) ramekins with baking spray.  Sprinkle each with enough granulated sugar to cover the bottoms of the bowls.  Set aside.

Combine the butter, spices and chocolate in a microwave-safe bowl.

Microwave at 30 second intervals, until the butter is melted and the chocolate is soft enough to stir.  Don't overcook it!  Allow the heat of the butter to melt the chocolate.  Stir until smooth.  Set on a cooling rack, and allow to cool slightly, about 10 minutes.

Combine eggs and yolks in another bowl.  Whisk until creamy.

Sift the flour and powdered sugar in to the eggs.

Gently whisk until combined.

Fold in the cooled chocolate mixture, just until blended.

Place the sugared ramekins on a baking sheet.  Divide the chocolate batter between the 4 dishes.

Bake at 400 for 15-18 minutes.  The edges will be set but the center should still look moist.

Let cool on a rack for 5 minutes before serving.

You can make the raspberry coulis up to a day ahead.

Here's what you'll need:
3 cups raspberries, divided
1/3 c granulated sugar
2 TBSP orange juice
2-3 drops vanilla

Combine 2 1/2 c raspberries with the remaining ingredients in a small sauce pan.

Bring to a boil.  Reduce to a simmer, then cook  for about 10 minutes, until the sauce reduces and becomes thick.  Pour the raspberry sauce through a strainer to remove the seeds.

 Press the berries through with a spatula.

You'll have a smooth sauce in the bowl below.

Stir the remaining whole berries into the sauce.

To assemble the dessert, spoon some of the sauce into the bottom of the dish.

Run a knife around the edge of the chocolate cake.

Invert the cake into the puddle of sauce.

Top with a scoop of ice cream or whipped cream, and drizzle with a little more sauce.

Enjoy!

Chocolate Lava Cakes

When I go to a restaurant, I look at the dessert menu first.  If I see something there I like, it helps me to choose my meal so I have room for dessert.  If there's a dessert that is chocolate and decadent, you can be sure I'll end up with it.  This recipe for lava cakes is that dessert, but so easy you can make it at home.

Here's what you'll need:
2 oz bittersweet chocolate, chopped
1/4 c heavy cream
4 oz semi-sweet or milk chocolate, chopped
8 TBSP butter
2 eggs
2 egg yolks
1/3 c sugar
1/2 tsp vanilla
1/4 c flour

I recommend using the best chocolate you can afford (I used sharffenberger). You don't need a lot of it, but the better quality definitely makes a huge difference in taste.  By all means, you can use chocolate chips, but know the taste will not be the same as a restaurant lava cake.

Start by chopping your chocolate into shavings.  This will help it melt quickly and evenly.

Heat oven to 400.  Grease and flour 4 6-oz ramekins.

Combine bittersweet chocolate with the heavy cream.  Melt in the microwave for 30 seconds.  Stir until totally melted.  Set aside.  This will be the molten center.

Combine remaining chocolate and the butter in a large glass bowl.  Microwave for 30 seconds.  Stir well.   If not completely melted, microwave at 10 second intervals, stirring well after each.  Look cool slightly.

Whisk together the eggs and egg yolks until well combined.

Whisk the sugar, vanilla and flour into the melted chocolate.  Whisk in the eggs.  Stir until everything is well combined.  The batter will be thin.  Scoop about 1/4 cup batter into each prepared ramekin.

Evenly divide the filling between the four cups.

Cover the filling with the remaining batter, making sure the filling is completely covered.
Bake at 400 for 15 minutes.  The edges should hold their shape, but still look a little gooey (sunken) in the center.

Let cool a few minutes.  Run a knife around the edge.  Place a plate over the ramekin and invert.  The lava cake will slide right out.  Serve with whipped cream and berries.

Enjoy!