Chocolate Volcanoes With Raspberry Coulis Recipes

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Chocolate Volcanoes With Raspberry Coulis image

I love this recipe because its delicious, easy & can be made ahead & stored in the freezer for up to 2 weeks - sure simplifies entertaining! Timing doesn't include minimum overnight freezing. Its from the Best of Bridge series of cookbooks - over 3 million copies have been sold!

Provided by CountryLady

Categories Dessert

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons instant espresso powder (instant coffee granules may be used)
1 tablespoon boiling water
1/2 cup flour
1/4 cup cocoa powder
3/4 teaspoon baking powder
6 ounces semi-sweet chocolate baking squares
2/3 cup butter, softened
1/2 cup sugar
3 large eggs
1 (10 1/2 ounce) package frozen raspberries, thawed
1/3 cup sugar
1 -2 tablespoon Grand Marnier

Steps:

Volcano: 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, set aside.
Melt chocolate in a double boiler, add butter& 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& 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.
Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
Add liqueur and store in refrigerator.
Assembly: Preheat oven to 375 degrees F.
Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.

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