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
- 2
Melt Chocolate and Butter
In a double boiler, combine the unsweetened chocolate and unsalted butter. Heat gently, stirring until completely melted and smooth. Remove from heat and let cool slightly.
- 3
Mix the Batter
In a mixing bowl, whisk together granulated sugar, eggs, egg yolks, and vanilla extract until well combined. Gradually fold in the melted chocolate mixture until smooth.
- 4
Add Flour and Salt
Sift in the flour and salt, gently folding until just combined. Do not overmix.
- 5
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 6
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is still soft.
- 7
Cool and Serve
Remove from the oven and let sit for 1 minute. Invert each ramekin onto a plate and carefully lift off to reveal the molten cake.
For the Raspberry Coulis
- 8
Prepare the Coulis
In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally until the raspberries break down.
- 9
Blend the Coulis
Remove from heat and let cool slightly. Then, blend the mixture until smooth, and strain through a fine-mesh sieve to remove the seeds.
For Serving
- 10
Plate the Dessert
Serve each molten chocolate cake warm with a scoop of vanilla bean ice cream on the side. Drizzle with raspberry coulis for a beautiful presentation.
