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Ingredients:
* For the cakes:
* 1/2 cup unsalted butter, plus extra for greasing
* 4 oz bittersweet or semi-sweet chocolate, chopped
* 1 cup powdered sugar
* 2 large eggs
* 2 large egg yolks
* 1/4 cup all-purpose flour
* Pinch of salt
* For the raspberry coulis:
* 1 cup fresh or frozen raspberries
* 2 tbsp granulated sugar
* 1 tbsp lemon juice
Instructions:
* Prep the cakes: Preheat oven to 425°F (220°C). Grease and lightly flour 4 small ramekins.
* Melt the chocolate: In a double boiler or microwave, melt the butter and chopped chocolate together. Stir until smooth.
* Mix the batter: Whisk powdered sugar into the chocolate mixture. Add eggs and egg yolks one at a time, mixing well after each addition. Stir in the flour and salt until just combined.
* Bake: Pour the batter into the prepared ramekins. Bake for 10-12 minutes. The edges should be set but the center should still be soft.
* Make the coulis: While the cakes are baking, combine raspberries, sugar, and lemon juice in a small saucepan. Bring to a simmer and cook for 5-7 minutes until the raspberries break down. Press the mixture through a fine-mesh sieve to remove seeds.
* Serve: Carefully invert the warm cakes onto plates. Drizzle with the raspberry coulis and serve immediately.
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