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Ingredients
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For the Mini Hot Molten Chocolate Cake
For the Raspberry Coulis
Method
For the Mini Hot Molten Chocolate Cake
- 1
Prepare the Mixture
Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with flour. In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave, stirring until smooth.
- 2
- 3
Add Dry Ingredients
Sift in the flour and a pinch of salt, folding gently until just combined. Be careful not to overmix.
- 4
Bake
Divide the batter evenly among the prepared ramekins. Bake for 10-12 minutes until the edges are firm but the center is still soft. Let them cool for 1 minute.
- 5
Serve
Run a knife around the edges and invert onto plates. Serve immediately.
For the Raspberry Coulis
- 6
Cook the Raspberries
In a small saucepan, combine the raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 10 minutes.
- 7
Blend and Strain
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine sieve to remove seeds.
- 8
Serve
Drizzle the raspberry coulis over the warm molten chocolate cakes and enjoy!
