Chocolate Volcanoes With Raspberry Coulis |
|
 |
Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
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! 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 |
Directions:
1. Volcano: Dissolve coffee granules in boiling water& set aside to cool.
2. Grease 6, 4-oz (125 ml) ramekins.
3. Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
4. Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
5. 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.
6. Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
7. Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
8. Add liqueur and store in refrigerator.
9. Assembly: Preheat oven to 375 degrees F.
10. Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes no longer!
11. Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
12. To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.
|
|