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Chocolate Volcanoes With Raspberry Coulis

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Ingredients

Adjust Servings:
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

Nutritional information

559.8
Calories
288 g
Calories From Fat
32 g
Total Fat
19.1 g
Saturated Fat
147.2 mg
Cholesterol
266.3 mg
Sodium
69.6 g
Carbs
5.3 g
Dietary Fiber
54.2 g
Sugars
6.8 g
Protein
173g
Serving Size

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Chocolate Volcanoes With Raspberry Coulis

Features:
    Cuisine:

    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!

    • 58 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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!


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    Steps

    1
    Done

    Volcano: Dissolve Coffee Granules in Boiling Water& Set Aside to Cool.

    2
    Done

    Grease 6, 4-Oz (125 Ml) Ramekins.

    3
    Done

    Using a Whisk, Combine Flour, Cocoa and Baking Powder in a Small Bowl, Set Aside.

    4
    Done

    Melt Chocolate in a Double Boiler, Add Butter& Sugar and Stir Until Smooth; Transfer to a Large Bowl.

    5
    Done

    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
    Done

    Pour Batter Into Ramekins and Tightly Wrap With Plastic Wrap; Freeze Overnight or Up to 2 Weeks.

    7
    Done

    Coulis: Combine Raspberries& Sugar in a Blender and Puree Until Smooth; Strain Through a Sieve or Cheesecloth to Remove Seeds.

    8
    Done

    Add Liqueur and Store in Refrigerator.

    9
    Done

    Assembly: Preheat Oven to 375 Degrees F.

    10
    Done

    Take Ramekins Out of Freezer, Remove Plastic Wrap& Bake Volcanoes For 18 Minutes No Longer!

    11
    Done

    Cool on Rack For 5 Minutes- the Outsides Will Be Crusty and the Centers Will Be Gooey (sort of Like Your Average Volcano).

    12
    Done

    to Serve, Drizzle Individual Plates With Raspberry Coulis; Invert Each Ramekin Onto a Plate& Add a Small Scoop of Ice Cream.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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