Ingrédients pour Chocolate Volcanoes With Raspberry Coulis
- 1 tablespoon instant coffee granules (or espresso powder)
- 2 tablespoons boiling water
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 8 ounces semi-sweet chocolate
- 6 tablespoons (3 ounces) unsalted butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- 12 ounces frozen raspberries, thawed
- 1 tablespoon Grand Marnier (or other raspberry liqueur, optional)
- Vanilla ice cream, for serving (optional)
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Comment préparer Chocolate Volcanoes With Raspberry Coulis
- **Volcano Prep:** Dissolve 1 tablespoon instant coffee granules in 2 tablespoons boiling water. Set aside to cool completely.
- Grease six 4-ounce ramekins with butter.
- Whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 ½ teaspoons baking powder in a small bowl. Set aside.
- Melt 8 ounces bittersweet chocolate and 6 tablespoons (3 ounces) unsalted butter in a double boiler or microwave. Stir in ¾ cup granulated sugar until smooth and combined.
- Transfer the melted chocolate mixture to a large bowl.
- Using an electric mixer on medium speed, beat in 2 large eggs one at a time. Add the cooled coffee mixture and the dry flour mixture. Beat until just combined.
- Increase mixer speed to high and beat for 6 minutes.
- Pour the batter evenly into the prepared ramekins. Tightly wrap each ramekin with plastic wrap.
- Freeze overnight (or for up to 2 weeks).
- **Coulis Prep:** Combine 12 ounces fresh raspberries and ¼ cup granulated sugar in a blender. Puree until completely smooth.
- Strain the puree through a fine-mesh sieve or cheesecloth to remove seeds.
- Stir in 1 tablespoon raspberry liqueur (optional). Refrigerate until ready to serve.
- **Assembly & Baking:** Preheat oven to 375°F (190°C).
- Remove ramekins from the freezer and carefully remove the plastic wrap.
- Bake for 18 minutes, or until the edges are set and the centers are still slightly gooey. Do not overbake!
- Let cool on a wire rack for 5 minutes. The outsides will be crusty, and the centers will remain gooey.
- **To Serve:** Drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and serve immediately with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
216g
Fat
95g
Carbs
23g
