Chocolate Recipes Molten Lava Cakes with Raspberry Coulis

Instructions:

1. Grease and flour the ramekins thoroughly. Tap out any excess flour. Place in the refrigerator.
2. In a double boiler or heatproof bowl set over simmering water, melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and slightly thickened.
4. Gently fold the melted chocolate mixture into the egg mixture. Gradually fold in the flour until just combined. Be careful not to overmix.
5. Divide the batter evenly among the prepared ramekins.
6. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the edges are set but the center is still soft. Don't be tempted to overbake! The center should wobble slightly.
7. While the cakes are baking, combine the raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries have softened and the sauce has thickened slightly.
8. Press the raspberry mixture through a fine-mesh sieve to remove the seeds.
9. Let the cakes cool in the ramekins for a minute or two. Carefully invert each cake onto a plate. Dust with powdered sugar, if desired. Serve immediately with the raspberry coulis and fresh raspberries.