molten chocolate cakes w/ raspberry coulis
recipe from Hung Huynh of Top Chef
1 pint fresh raspberries
2 TB granulated sugar, or to taste
1 TB fresh lemon juice, or to taste
molten chocolate cakes:
9 ounces good quality bittersweet chocolate, coarsely chopped
2 sticks unsalted butter, plus more for ramekins
4 large eggs plus 4 large egg yolks (room temp)
½ cup granulated sugar
2 TB flour
For the rasp coulis:
Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve.
For the molten cakes:
Preheat oven to 400 degrees F. Butter 4- to 6- ounce ramekins. In the top of a double broiler, combine the chocolate and butter and place over barely simmering water. Stir until melted. Remove from the heat and let cool slightly. In a large bowl beat the eggs and yolks until frothy. Add the sugar and continue beating until doubled in volume. Beat in the chocolate mixture, slowly temper to eggs if still hot, and then beat in the flour. Divide the batter among the ramekins. Bake until the sides are set but the center remains soft, 11 to 14 minutes. (Mine were done at the 11 minute mark).
Run a small knife around the cakes to loosen, and turn the cake out onto plates. Spoon the raspberry coulis around the cakes and top with crème fraiche. Garnish with mint and/or fresh raspberries.
If you want to serve caramel with it like I did here is the recipe for the caramel.