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Molten Chocolate Lava Cake with Raspberry Coulis and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 50 reviews
  • Author: Susan
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

This Molten Chocolate Lava Cake recipe is a decadent dessert perfect for Christmas celebrations. Featuring rich, gooey chocolate cakes with a molten center, complemented by fresh raspberry coulis and light whipped cream, this recipe combines luxurious flavors and elegant presentation. The dessert is baked in individual ramekins and served with garnishes like powdered sugar and fresh mint to elevate your festive dining experience.

Ingredients

Scale

Whipped Cream

  • ½ cup (120 milliliter) heavy whipping cream, very cold
  • 1 tablespoon (8 gram) powdered sugar
  • 1 teaspoon (5 milliliter) vanilla bean paste
  • ¼ teaspoon (1 gram) kosher salt

Raspberry Coulis

  • 1 (6 ounce / 170 gram) package fresh raspberries
  • 1–2 tablespoon (12–24 gram) sugar, depending on the sweetness of berries
  • 1 tablespoon (15 milliliter) lemon juice, about ½ lemon
  • Zest of 1 lemon
  • 1 tablespoon (15 milliliter) water
  • ¼ teaspoon (1 gram) kosher salt

Chocolate Lava Cakes

  • Cocoa powder, for dusting ramekins, as needed
  • 4 ounce (115 gram / 1 stick) unsalted butter, cubed, plus more for greasing ramekins
  • 6 ounce (170 gram) dark chocolate, chopped
  • ½ teaspoon (1 gram) espresso powder
  • 1 teaspoon (5 milliliter) vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ¼ cup (50 gram) sugar
  • ½ teaspoon (3 gram) kosher salt
  • 2 tablespoon (15 gram) all-purpose flour

For Serving (optional)

  • Powdered sugar, for dusting
  • Fresh mint sprigs

Instructions

  1. Make Whipped Cream: In a medium bowl, whisk together the cold heavy cream, powdered sugar, vanilla bean paste, and kosher salt until the mixture thickens but remains smooth. This should take about 1.5 to 2 minutes. Cover and refrigerate until ready to serve.
  2. Prepare Raspberry Coulis: Taste your raspberries to determine the sugar needed—use 1 tablespoon for sweet berries or 2 tablespoons for tart ones. Combine raspberries, sugar, lemon juice, lemon zest, water, and kosher salt in a small saucepan over medium-low heat. Mash gently with a fork or whisk to release juices and cook for 3 to 5 minutes until berries soften and sugar dissolves. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract juices and discard seeds. Taste and adjust seasoning if necessary. Cover and refrigerate until chilled.
  3. Prepare Ramekins: Preheat your oven to 450°F (232°C). Butter four 4-ounce ramekins thoroughly, then dust the interiors with cocoa powder. Tap out excess cocoa powder to leave a thin, even layer. Arrange ramekins on a sheet tray.
  4. Melt Chocolate Mixture: Place cubed butter, chopped dark chocolate, and espresso powder in a heatproof glass bowl set over a small saucepan of simmering water, making sure the bowl does not touch the water. Stir continuously until smooth and fully melted, about 10 minutes. Remove from heat and stir in vanilla extract. Let the mixture cool slightly.
  5. Beat Eggs and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat the room-temperature eggs, egg yolk, sugar, and kosher salt on medium-high speed until the mixture doubles in volume, becomes pale and fluffy, approximately 4 to 5 minutes.
  6. Combine Mixtures: Whisk the flour into the cooled chocolate mixture until smooth. Gently fold the chocolate mixture into the egg mixture in batches, taking care not to deflate the batter.
  7. Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins. Bake for 9 to 10 minutes, until the cakes have risen, the sides spring back when touched, and the centers still jiggle slightly. Remove from the oven and let the cakes rest in the ramekins for 1 minute.
  8. Unmold Cakes: Using an oven mitt, quickly but gently invert each ramekin onto a small plate. Let sit for 10 seconds before lifting the ramekin off to reveal the lava cake.
  9. Serve: Dust the cakes with powdered sugar and garnish with fresh mint sprigs. Serve immediately with raspberry coulis and whipped cream.

Notes

  • Adjust ingredient quantities accordingly if doubling or tripling the recipe.
  • Make ahead tips:
    • Ganache (melted chocolate mixture) can be made up to three days in advance; store in the fridge and bring to room temperature before assembling the batter.
    • Batter can be prepared several hours ahead, divided into ramekins, covered, and left at room temperature for one hour before baking.
    • Baked cakes can be refrigerated for up to three days or frozen for up to three months; reheat gently until the centers liquify again before serving.

Find it online: https://www.recipeothy.com/molten-chocolate-lava-cake-with-raspberry-coulis-and-whipped-cream-recipe/