Chocolate Volcanoes With Raspberry Coulis
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!!
Steps
Volcano: dissolve coffee granules in boiling water& set aside to cool.
Grease 6 , 4-oz 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.
To serve , d.
Ingredients
instant espresso powder, boiling water, flour, cocoa powder, baking powder, semi-sweet chocolate baking squares, butter, sugar, eggs, frozen raspberries, grand marnier