Decadent Molten Chocolate Cakes with Raspberry Coulis
Indulge in the rich and velvety delight of molten chocolate cakes paired with a vibrant raspberry coulis. This recipe transforms simple ingredients into a stunning dessert that impresses at any dinner party or special occasion. The bright berry sauce, made from whole raspberries with their luscious juices intact, adds a refreshing contrast to the warm, chocolatey center of the cakes. Whether you choose to enjoy it fresh or drizzle it over ice cream, this coulis will elevate any dessert experience. Perfect for chocolate lovers and berry enthusiasts alike, this dessert is a quick yet elegant showstopper.
6
Servings
300
Calories
6
Ingredients
Ingredients
Whole frozen red raspberries
2 cups (thawed)
Icing sugar
1/2 cup
Fresh lemon juice
1 teaspoon
Molten chocolate cake baking mix
1 (300 g) package (President's Choice)
Eggs
2
Unsalted butter
1/4 cup (melted)
Instructions
1
In a blender, combine the thawed raspberries, icing sugar, and lemon juice. Purée until smooth. Strain the mixture through a fine-mesh sieve into a bowl, using a rubber spatula to press the purée through the sieve. Discard the solids and refrigerate the coulis until ready to use.
2
Preheat your oven to 425°F (220°C). Generously butter six 3/4-cup (175 mL) ramekins and set them aside.
3
In a mixing bowl, combine the molten chocolate cake mix, eggs, and melted butter. Stir with a wooden spoon for 30 seconds to moisten, then scrape the sides of the bowl. Continue to stir for another minute until the batter is thick and well-combined.
4
Evenly spoon the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake in the center of the oven for 8 to 9 minutes, or until the edges are set while the centers remain soft.
5
Remove the ramekins from the oven and allow them to stand for 5 minutes. To serve, spoon 2 tablespoons (25 mL) of raspberry coulis onto each of the six dessert plates. Carefully invert each cake onto the coulis on the plates.
6
Dust the cakes with icing sugar and garnish with a fresh mint sprig if desired. Save the remaining coulis to drizzle over ice cream or yogurt for an extra treat.
Nutrition Information
13.3g
Fat
40g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Molten Chocolate Cake with Raspberry Coulis?
It is a rich, velvety chocolate cake with a soft, molten center, served with a vibrant and refreshing raspberry sauce.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the primary ingredients for the raspberry coulis?
The coulis is made from 2 cups of thawed whole frozen red raspberries, 1/2 cup of icing sugar, and 1 teaspoon of fresh lemon juice.
Can I use fresh raspberries instead of frozen?
Yes, while the recipe calls for frozen raspberries that have been thawed, fresh raspberries can also be used to create the puree.
What is the required oven temperature for baking these cakes?
The oven should be preheated to 425°F (220°C).
How long do the chocolate cakes need to bake?
They should bake for 8 to 9 minutes, or until the edges are set but the centers remain soft.
What kind of baking mix is used in this recipe?
The recipe specifically recommends one 300 g package of President's Choice Molten chocolate cake baking mix.
How many eggs are required for the batter?
You will need 2 eggs for this recipe.
What type of butter is recommended?
The recipe calls for 1/4 cup of melted unsalted butter.
How should I prepare the ramekins before baking?
You should generously butter six 3/4-cup (175 mL) ramekins.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What is the protein content of one serving?
One serving contains 3.3g of protein.
How much fat is in one serving of this dessert?
There is 13.3g of fat per serving.
What is the carbohydrate content per serving?
Each serving has 40g of carbohydrates.
How do I prepare the raspberry coulis?
Puree the raspberries, icing sugar, and lemon juice in a blender, then strain through a fine-mesh sieve to remove solids.
Why is it important to strain the raspberry mixture?
Straining removes the seeds and solids, ensuring the coulis is smooth and elegant.
How long should the cakes rest after being removed from the oven?
Allow the cakes to stand in the ramekins for 5 minutes before serving.
How can I tell if the cakes are finished baking?
The edges of the cakes should be firm and set, while the centers should still look soft and gooey.
How much coulis should be served with each cake?
The recipe suggests spooning 2 tablespoons (25 mL) of coulis onto each plate before placing the cake on top.
What are some suggested garnishes for this dessert?
You can dust the cakes with icing sugar and add a fresh mint sprig for a professional presentation.
What can I do with leftover raspberry coulis?
The remaining coulis can be drizzled over ice cream or yogurt.
Is this considered a quick dessert to make?
Yes, it is described as a quick yet elegant showstopper, perfect for busy hosts.
Does the coulis need to be refrigerated?
Yes, the instructions state to refrigerate the coulis until you are ready to use it.
Should the butter be melted before adding it to the mix?
Yes, the recipe specifies using 1/4 cup of melted butter.
What size ramekins are needed?
You will need six 3/4-cup (175 mL) ramekins.
How long should I stir the cake batter?
Stir for 30 seconds to moisten, scrape the bowl, and then stir for another minute until thick.
Where should the baking sheet be placed in the oven?
The ramekins should be placed on a baking sheet in the center of the oven.
Can this recipe be served for special occasions?
Absolutely, it is designed to impress at dinner parties and special occasions.
Can the coulis be used with other desserts?
Yes, it is versatile enough to elevate any dessert experience, including serving over ice cream.
What is the texture of the finished cake batter?
The batter should be thick and well-combined before being spooned into the ramekins.