Chocolate Lava Cake with Berry Coulis is a dessert that feels like a warm hug wrapped in decadent chocolate and fresh berries. It's perfect for impressing guests with its gooey center and vibrant coulis, yet simple enough for a cozy night in.
Bittersweet chocolate is the star of the show, providing a deep, rich flavor that balances sweetness with a hint of bitterness. Unsalted butter ensures a smooth, luxurious texture while letting you control the salt level. Powdered sugar sweetens the batter without leaving any graininess. Eggs and egg yolks add richness and structure, creating that signature molten center. A touch of vanilla extract enhances the chocolate flavor. All-purpose flour holds everything together without making the cake too dense. For the coulis, mixed berries provide a tart, fruity contrast to the chocolate, sweetened by granulated sugar and brightened with lemon juice and lemon zest.
Pair with a scoop of vanilla ice cream for an extra indulgent treat. A dusting of powdered sugar over the top adds a touch of elegance. If you're feeling adventurous, serve with a dollop of whipped cream flavored with a hint of almond or orange extract.
First things first, preheat your oven to 425°F and butter up those ramekins like you're giving them a loving massage. This ensures your cakes pop out easily later on. Next, melt the chocolate and butter together — you can do this in short bursts in the microwave or go the old-school route with a double boiler, just make sure everything is silky smooth.
Once melted, stir the powdered sugar into the chocolate mixture until it's blended and smooth. Now, add those eggs, egg yolks, and a splash of vanilla extract. Whisk everything together until it's well combined. You should have a glossy, thick batter at this point.
Fold in the flour gently, just until you can't see it anymore. Overmixing is the enemy here — we want a tender cake. Divide this chocolatey goodness evenly among your prepared ramekins.
Slide the ramekins into your hot oven and bake for 12-14 minutes. You're looking for firm edges but a center that still jiggles slightly. While they bake, let's make the berry coulis: combine your mixed berries, granulated sugar, lemon juice, and lemon zest in a saucepan over medium heat. Cook until the berries break down and the sauce thickens, around 5-7 minutes. Strain it if you're not a fan of seeds.
Once the cakes are out, give them a minute to cool, then gently invert them onto plates. Serve immediately with the berry coulis drizzled generously on top.
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