Quick And Easy Raspberry Coulis With Molten Lava Truffle Cakes Food

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

QUICK AND EASY RASPBERRY COULIS WITH MOLTEN LAVA TRUFFLE CAKES

Steps:

• In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
• Preheat oven to 425°F (220°C). Generously butter six ¾-cup (175 mL) ramekins.
• In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
• Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES

Steps:

• TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
• Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
• Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
• Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
• Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

MOLTEN LAVA CAKES - GLUTEN FREE

Steps:

• Preheat over to 400.
• Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
• Melt the chocolate and butter.
• Whisk together the eggs, sugar and salt.
• Mix these all the above mentioned together.
• Add the flour, whisk till combined (do not over-whisk).
• Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
• Take out of oven and let sit for 10 more minutes.
• Enjoy!
• You can dust them with icing sugar and serve with icecream and your favorite berries.
• I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
• These microwave well the next day!

VOLCANIC CHOCOLATE TRUFFLE CAKES!

Steps:

• Preheat oven to 375°F.
• Butter 6 individual ramekins lightly.
• Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
• Set aside to cool a bit.
• In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
• Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
• in a bowl sift flour and baking powder together.
• Add the flour mixture to the processor and process until thoroughly combined.
• Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
• Pour mixture into your prepared 6 ramekins.
• Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
• Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
• I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
• NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
• You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
• When they come out of the fridge, they will set back down completely!
• After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
• Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
• Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
• Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
• Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
• Serve!
• You may want to make a double batch, because everyone will want seconds!

RASPBERRY COULIS

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

INDIVIDUAL MOLTEN LAVA CAKES

Steps:

• Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
• Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
• Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
• Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

QUICK AND EASY RASPBERRY COULIS WITH MOLTEN LAVA TRUFFLE CAKES

Steps:

• In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis. Preheat oven to 425°F (220°C). Generously butter six 3/4-cup (175 mL) ramekins. In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes. Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.

MOLTEN LAVA CAKES - CAROB

Steps:

• Preheat oven to 425°F.
• Grease four oven-safe custard cups and place all four on a baking sheet.
• In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
• Add whole eggs and egg whites and whisk.
• Add icing sugar and stir.
• Add in flour and stir.
• Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
• Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
• If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
• Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.

NUTS FOR YOU CHOCOLATE MOLTEN LAVA CAKES

Steps:

• Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted.
• Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft.
• Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar.
• TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

EASY RASPBERRY COULIS

Steps:

• Put the raspberries and sugar in a bowl.
• Mix and leave until the juices are running from the berries.
• Blend to a purée.
• Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.