Ingredients:

  • 6 oz (170g) bittersweet chocolate (70% cocoa), chopped
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • Pinch of sea salt
  • Powdered sugar, for dusting (optional)
  • 12 oz (340g) fresh or frozen raspberries
  • 2 tablespoons (30ml) water
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Prepare muffin tin with liners.
  2. In a double boiler (or heatproof bowl over simmering water), melt chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk together eggs, egg yolks, and sugar until light and pale.
  4. Gradually whisk the melted chocolate mixture into the egg mixture. Gently fold in flour and salt until just combined. Do not overmix.
  5. Cover and chill the batter for 15 minutes.
  6. Divide batter evenly among prepared muffin cups.
  7. Bake for 12-15 minutes, or until the edges are set but the center is still soft. Watch closely; baking time is crucial!
  8. Let cool in the muffin tin for a few minutes before carefully inverting onto serving plates.
  9. Combine raspberries, water, and sugar in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until berries are softened.
  10. Press mixture through a fine-mesh sieve to remove seeds. Stir in lemon juice.
  11. Dust lava cakes with powdered sugar (optional). Drizzle with raspberry coulis and serve immediately.