Chocolate Lava Cakes with Raspberry Coulis

This was our first Valentine’s Day together, and the two of us here at Forkable celebrated with food. While Ian showered for work that morning, I was already at work in the kitchen, brewing a fresh pot of coffee and putting together a quiche. This one contained an avocado and a couple of fist-fulls of fresh baby spinach blended into the egg, chopped bacon, garlic, onion and cheese. It was as tasty as it was beautiful!

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While Ian was at work, I went grocery shopping for the last-minute items we’d need for our Valentine’s Dinner — my gift to him. Our meal consisted of roasted asparagus, langostino-alfredo angel hair pasta, and Porterhouse steaks (a first for Ian!) I cheated on the langostino alfredo, using a jar of Bertolli sauce that I had on hand, and enhancing the flavor of the langostinos with a bit of Better Than Bouillon lobster base. I roasted the asparagus with salt, pepper, and a drizzle of Fiore garlic oil (which we will be reviewing in the near future, along with their maple balsamic vinegar.) The steaks were salted for several hours beforehand, to draw out moisture, seared quickly in a hot pan, and finished with a pat of butter.

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With the steak, we had cocktails of mango nectar (if I haven’t mentioned it before, I adore mango, and should probably go into some kind of rehab for my addiction) and Barefoot Bubbly moscato spumante. The dessert, however, was the part I was excited for. Quiche is old news, and I’ve pan-seared a lot of steaks in my day, but I had never made chocolate lava cake before.

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They’re surprisingly easy to make, though they do require a double boiler (or a melt-proof bowl on top of a pan of boiling water) and you really have to be careful not to bake them too long, or they don’t ‘lava’ as well. On the other hand, if you take them out too soon — or don’t allow them to cool a bit before releasing them from the ramekin — they might lava all over your stove or counter (mess not pictured.)

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Chocolate Lava Cakes

  • 6 oz. semisweet baking chocolate (I used chocolate chips so it would melt faster without chopping!)
  • 6 oz. butter (diced, room temperature)
  • 3 eggs
  • 1/2 cup sugar
  • 1/3 cup flour
  • butter for ramekins

Preheat your oven to 350°F — only if you plan to serve them right away! (If you want, you can prepare these ahead of time, preheat the oven during your meal, and then just put them in ten minutes before you’re ready to eat dessert.) First, melt chocolate on low flame in a double boiler. When it’s melted, remove it from the heat and stir in the diced butter until it melts. In another bowl, beat together your eggs and sugar, until it starts to whiten. Stir in your melted chocolate first, and then the flour. Butter four individual ramekins, and pour in the batter. Bake for about 10 minutes and tip ramekins upside down onto dessert plates drizzled with raspberry coulis, garnish with powdered sugar, and serve.

Raspberry Coulis

  • 1 bag frozen raspberries
  • 1/2 cup sugar

Thaw raspberries and put them in a small saucepan with sugar. Cook them until the juice begins to thicken, and then strain through a fine strainer or cheesecloth to remove the seeds. (You could also cheat and melt down some seedless raspberry jam to drizzle on your plate!)

 

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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