Recipe Courtesy, “The Rest of the Best and More – Volume 2 Recipes from the Best of Bridge Cookbook Series.” The Best of Bridge.
Dissolve coffee granules in boiling water. Set aside to cool. Grease 6, 4-oz (125 ml) ramekins.
Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve.
Melt chocolate in a double boiler. Add butter and 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 and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes (there must be something good on TV!).
Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks.
Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean J-cloth) to remove seeds. Add liqueur and store in refrigerator.
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 – sort of like your average volcano.
To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.