CHOCOLATE VOLCANOES WITH RASPBERRY COULIS
Yield 6 people
Number Of Ingredients 13
Steps:
- To Make Volcanoes: Dissolve coffee granules in boiling water. Set aside to cool. Grease 6, 4-oz. (125 ml) ramekins. Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve. Melt chocolate in a double boiler. Add butter and sugar and stir until smooth. Transfer to a large bowl. Using an electric mixer, beat in eggs 1 at a time on medium speed. Add dissolved coffee and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes. Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks. To Make Raspberry Coulis: Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean j-cloth) to remove seeds. Add liqueur and store in refrigerator. Preheat oven to 375 F (190C). Take ramekins out of freezer, remove plastic wrap. Bale volcanoes for 18 minutes - No Longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey. To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.
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