Belgian Chocolate Lava Cake Recipe
Dark chocolate lava cake, vanilla ice cream and raspberry coulis
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Ingredients
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Chocolate Lava Cake
Raspberry Coulis
Serving
Method
Chocolate Lava Cake
- 1
- 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 Wet Ingredients
In a separate bowl, whisk together the granulated sugar, large eggs, and large egg yolks until light and fluffy. Add the melted chocolate mixture and vanilla extract, stirring until well combined.
- 4
Incorporate Dry Ingredients
Sift in the all-purpose flour and a pinch of salt. Gently fold the mixture until just combined, being careful not to overmix.
- 5
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 6
Bake
Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should be firm, while the center remains soft.
- 7
Cool Slightly
Remove the ramekins from the oven and let them cool for 1-2 minutes before inverting onto serving plates.
Raspberry Coulis
- 8
Prepare the Coulis
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the mixture thickens slightly.
- 9
Blend and Strain
Remove from heat and blend until smooth. Strain the mixture through a fine sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible.
- 10
Cool
Allow the coulis to cool to room temperature before serving.
Serving
- 11
Plate the Dessert
Place a scoop of vanilla ice cream next to the inverted lava cake on each plate. Drizzle raspberry coulis around the dessert for a beautiful presentation.
