Molten Chocolate Cakes with Raspberry Coulis

This is a tried and true recipe at our house.  We tried 3 other recipes before deciding this is our favorite.  It is taken from Keeping Up Cookbook, but Grace Ivory Rock and Amy Henriksen Foulger.

We use the Raspberry Coulis recipe for a pancake syrup. We prefer to keep the molten cakes a true chocolate cake, vanilla ice cream type experience.  Mike adds a scoop of Peanut butter.  :o)

Here's the recipe:

Molten Chocolate Cakes

With Raspberry Coulis

5 ounces semi-sweet chocolate, chopped (or 1 cup chocolate chips)

½ cup butter

4 eggs

1 ½ cups powderedsugar

½ tsp salt

1 teaspoon vanilla

½ cup cake flour (regular flour works too)

1 tablespoon softened butter for greasing dishes

Generously butter six ½ cup ramekins or custard cups.  Melt chocolate and butter in the microwave at half power, stirring occasionally. Whisk eggs in a large bowl to blend.  Whisk in powdered sugar, salt, vanilla, then the chocolate mixture and finally, the flour.  Our batter into greased dishes, dividing equally.  (Can be made up to 2 days in advance, covered and refrigerated.)

Place ramekins on a baking sheet.  Bake in a 425 degree oven until cakes have risen above rim, but centers remain “molten,” about 11 minutes (14 for refrigerated cakes).  Run a knife or small spatula around edges to loosen cakes, then carefully turn them out onto serving plates.  Decorate plate with raspberry coulis and serve with a scoop of vanilla ice cream.

Raspberry Coulis:

1 (10-ounce) package frozen raspberries, thawed

2-3 tablespoons sugar

1 tsp fresh lemon juice, or to taste

In a blender or food processor, puree raspberries with sugar and lemon juice.  Pour mixture through a fine-mesh sieve into a bowl, pressing on seeds.  Coulis keeps for 3 days, covered and chilled.