Molten Chocolate Bomb Cake Recipe
With vanilla bean ice cream and raspberry coulis
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Ingredients
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For the Molten Chocolate Cake
For the Raspberry Coulis
For Serving
Method
For the Molten Chocolate Cake
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- 3
Mix Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and large eggs until well combined and slightly frothy.
- 4
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture while stirring continuously to prevent the eggs from scrambling.
- 5
Add Flavorings
Stir in the vanilla extract and a pinch of salt.
- 6
Incorporate Flour
Sift in the all-purpose flour and gently fold it into the mixture until just combined. Be careful not to overmix.
- 7
- 8
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 9
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the center is still soft.
- 10
Cool Slightly
Remove from the oven and let the cakes cool in the ramekins for about 1-2 minutes.
- 11
Invert Cakes
Carefully run a knife around the edges of the cakes, then invert them onto individual plates.
For the Raspberry Coulis
- 12
Prepare Raspberries
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
- 13
Cook Mixture
Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens, about 5-7 minutes.
- 14
Strain Coulis
Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds, pressing down with a spatula to extract as much sauce as possible.
- 15
Cool Coulis
Allow the coulis to cool to room temperature before serving.
To Serve
- 16
Plating
Serve the molten chocolate cake warm with a scoop of vanilla bean ice cream on the side.
- 17
Drizzle Coulis
Drizzle the raspberry coulis over the cake and ice cream before serving.