Individual Chocolate Molten Cakes with Raspberry Coulis
Rich, warm chocolate cakes with molten centers, elegantly plated with vanilla creme anglaise, tart raspberry coulis, and crunchy pistachio tuiles. This restaurant-style dessert features perfectly timed baking that creates a set exterior while keeping the center gloriously liquid. The combination of multiple housemade sauces and garnishes makes this an impressive finale for special dinners or romantic occasions.
Ingredients
- 1 lb sweet butter
- 1 lb dark chocolate, 64%
- ½ lb sugar
- 9 eggs
- 4 ½ oz cake flour, sifted, divided
- 3 cups heavy cream, 40%
- 1 vanilla bean, split and seeds scraped
- 9 egg yolks
- 1 pint fresh raspberries
- 2 cups granulated sugar
- 8 tablespoons water, divided
- 1 cup whole milk
- 14 oz unsalted butter, melted
- 14 oz pistachios, chopped
- 4 oz bittersweet chocolate
- ¼ cup butter
Instructions
- 1
Preheat oven to 325°F and grease 12 baking rings, arrange on greased and lined baking sheet
- 2
Melt butter and dark chocolate in stainless steel bowl over double boiler until smooth
- 3
Place chocolate mixture bowl over double chiller filled with ice
- 4
Whisk sugar and eggs in medium bowl to combine
- 5
Slowly fold egg mixture into cooled chocolate mixture, then fold in cake flour
- 6
Fill baking rings half-full with batter
- 7
Bake until sides are set but center remains glossy
- 8
Cool briefly then remove rings from cakes
- 9
For creme anglaise, heat cream, vanilla bean and seeds in medium saucepot over medium heat
- 10
Add sugar and egg yolks to cream mixture, stir constantly with rubber spatula
- 11
Cook mixture for 15 minutes until thickened, strain and chill over ice bath
- 12
For raspberry coulis, puree berries and simple syrup in blender, strain and transfer to squeeze bottle
- 13
For simple syrup, combine sugar and water in pot, cook on high heat until thick and sugar dissolves, cool
- 14
For pistachio tuile, preheat oven to 350°F and mix milk with melted butter
- 15
Combine pistachios and cake flour separately, then fold wet and dry ingredients together
- 16
Spread mixture evenly on silicone mat lined baking sheet, bake for 5 minutes, cool and break into pieces
- 17
For chocolate sauce, melt bittersweet chocolate, water and butter in double boiler, cool
- 18
Plate by adding creme anglaise to serving plates, create decorative patterns with butterscotch sauce and raspberry coulis
- 19
Add pistachio tuile piece to each plate
- 20
Transfer molten cakes on top of sauces, drizzle with chocolate sauce and garnish with berries
Tips
Use a double chiller setup with ice to cool the chocolate mixture quickly and prevent the eggs from scrambling when folded in.
Watch the baking time carefully as overcooking will eliminate the molten center - the sides should be set but center still glossy.
Strain the creme anglaise to remove any lumps and achieve a perfectly smooth sauce for elegant plating.
Good to Know
Molten cakes best served immediately. Component sauces can be made ahead and refrigerated for up to 3 days.
Make all sauces and tuiles up to 1 day ahead. Prepare cake batter and bake just before serving for optimal molten texture.
Serve immediately while centers are still molten and warm. Present on chilled plates for temperature contrast.
Common Mistakes
Don't overbake the cakes or the centers will set completely instead of staying molten.
Cool chocolate mixture before adding eggs to avoid scrambling them.
Strain creme anglaise while warm to remove any lumps before chilling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these cakes ahead of time?
The batter can be prepared and filled into rings, then refrigerated for up to 4 hours. Add 1-2 extra minutes to baking time if baking from cold.
What if my chocolate mixture is too hot when adding eggs?
Cool it over the ice bath until just warm to touch. Hot chocolate will cook the eggs and create a grainy texture instead of smooth batter.
How long do the component sauces keep?
Creme anglaise and raspberry coulis keep refrigerated for 3 days. Chocolate sauce keeps for 1 week. Tuiles stay crisp for 2 days in airtight container.