Recipe of the Month,
MOLTEN LAVA CAKES
WITH RASPBERRY COULIS AND CREAM
4 tablespoons unsalted butter at room temperature, plus additional
butter for coating the muffin tins
1/3 cup granulated sugar, plus more for the muffin tins
3 large eggs
1/3 cup all-purpose flour
¼ teaspoon salt
8 ounces bittersweet chocolate, melted
Preheat oven to 400°. Butter six cups of a muffin tin, dust with
granulated sugar and tap out excess sugar. Set pan aside.
Cream the butter and sugar in the bowl of a mixer until fluffy.
Add the eggs, one at a time, beating well after each addition.
Turn the mixer to low, add the flour and salt, and mix until just
combined. Add the chocolate and mix again. Divide the batter
evenly among the prepared muffin cups.
Place the muffin tin on a baking sheet and bake until the tops of
the cakes no longer jiggle when the pan is lightly shaken
(about 8-10 minutes). Remove from the oven and let stand
for 10 minutes.
To serve, turn out the cakes and place them on serving plates,
bottom sides up. Serve with a dollop of whipped cream, splash of
raspberry coulis and a few fresh raspberries.
1/2 cup sugar
3 tablespoons water
1 pound fresh raspberries, or 1 twelve ounce bag of frozen
Heat sugar and water until sugar has dissolved. Put raspberries
and sugar syrup into a blender and purée. Strain the mixture
to remove the seeds. Store the coulis in the refrigerator for
4-5 days or freeze for up to six months.