Chocolate Volcanoes with Raspberry Coulis

Food Network Canada
6 servings

Recipe Courtesy, “The Rest of the Best and More – Volume 2 Recipes from the Best of Bridge Cookbook Series.” The Best of Bridge.



Chocolate Volcano

1 ½
Tbsp instant espresso granules (instant coffee granules may be used) (22 ml)
Tbsp boiling water (15 ml)
cup flour (125 ml)
cup cocoa powder (60 ml)
tsp baking powder (3 ml)
6 1
oz squares semisweet chocolate (170 g)
cup butter, softened (150 ml)
cup sugar (125 ml)
large eggs

Raspberry Coulis

10 ½
oz pkg frozen raspberries, thawed (300 g)
cup sugar (75 ml)
- 2 tbsp Grand Marnier Liqueur (15-30 ml)


Step 1

Dissolve coffee granules in boiling water. Set aside to cool. Grease 6, 4-oz (125 ml) ramekins.

Step 2

Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve.

Step 3

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!).

Step 4

Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks.

Step 5

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.

Step 6

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.

Step 7

To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.

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