Chocolate Volcanoes With Raspberry Coulis Recipe

Name: Chocolate Volcanoes With Raspberry Coulis
Prep time: 25 min
Cook time: 38 min
Total time: 63 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in decadent Chocolate Volcanoes with a vibrant Raspberry Coulis! This easy, make-ahead dessert is perfect for entertaining. From the best-selling cookbook series (over 3 million copies sold!), this recipe boasts rich, gooey chocolate centers and a tangy raspberry swirl. Prepare it in advance, freeze for up to 2 weeks, and bake just before serving for a stunning and effortless dessert. (Overnight freezing is required)

Prep Time 25 mins

Cook Time 38 mins

Calories 559.8 kcal

Protein 13g

Rating 5.0 (1 Reviews)

Chocolate Volcanoes With Raspberry Coulis

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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).