Chocolate Lava Cake

with Berry Coulis

Makes 10-12 servings

For the Coulis

1 cup               Berries of choice

2-4 tbsp           Maple Syrup

juice of ½        Lemon

1. Place all the ingredients into a blender & puree until smooth (about 1-2 minutes). Strain through a fine strainer & set aside.

For the Lava Cakes

Softened butter & flour for preparing the ramekins

½ lb plus 2 tbsp           unsalted butter
½ lb                             Bittersweet or Semisweet Chocolate (high quality), chopped
4 each                          Eggs
5 each                          Egg Yolks
¾ cup                         Sugar
Pinch of                       Salt
¼ cup                          Cocoa Powder (high quality)
¾ cup                          All-Purpose Flour
½ tsp                          Baking Powder

for serving                   Whipped Cream

1. Preheat the oven to 450°. Butter and lightly flour ten 4-6oz ramekins. Tap out the excess flour. Set the ramekins on a sheet tray.
2. In a double boiler, over simmering water, melt the butter with the chocolate.
3. In a medium bowl, beat the eggs with the egg yolks, sugar and salt for about a minute until well blended. Whisk in the chocolate mixture until smooth. Sift in the dry ingredients (salt, cocoa, flour & baking powder), & mix until well incorporated & smooth.
4. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft (the surfaces will have just cracked). Let the cakes cool in the ramekins for 3-4 minutes. Unmold the cakes & serve with the citrus sauce & whipped cream.

Equipment

-sheet tray                   -sifter               -mixing bowls                         -blender

-10-12 ramekins          -spatulas          -stand or hand mixer               -strainer

-cook’s knife               -whisk             -double boiler