Decadent Chocolate Lava Cake with Raspberry Coulis

1.Preheat your oven to 425°F (220°C).

2.Grease four ramekins with butter and dust with cocoa powder to prevent sticking. Set aside.

3.In a medium saucepan, melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.

4.In a large mixing bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.

5.Gradually add the melted chocolate mixture to the egg mixture, stirring until fully incorporated.

6.Sift in the flour and salt, and gently fold until just combined. Do not overmix.

7.Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

8.Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

9.While the cakes are baking, prepare the raspberry coulis. In a small saucepan, combine the fresh raspberries, granulated sugar, lemon juice, and water. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain through a fine mesh sieve to remove the seeds, if desired.

10.Once the lava cakes are done, remove them from the oven and let them cool for 1 minute. Carefully invert each ramekin onto a plate and gently lift off the ramekin to reveal the molten center.

11.Drizzle the raspberry coulis around the lava cake and serve immediately.