Chocolate Volcanoes With Raspberry Coulis Recipes

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

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.

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Steps:

• 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 (there must be something good on TV!).
• Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks.
• 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 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 and add a small scoop of ice cream.

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

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.