Chocolate Lava Cakes with Raspberry Coulis
- These decadent chocolate lava cakes are rich, fudgy, and have a molten center that oozes out when you cut into them. The raspberry coulis adds a tart and fruity counterpoint to the intense chocolate flavor, while the cannabis, infused through butter, provides a subtle relaxation to this indulgent dessert.
- Ingredients:4 ounces bittersweet chocolate, chopped4 ounces semi-sweet chocolate, chopped1/2 cup (1 stick) butter, cut into pieces1/2 cup powdered sugar2 large eggs2 large egg yolks1/4 cup all-purpose flourPinch of saltFor the Raspberry Coulis:1 cup fresh or frozen raspberries1/4 cup sugar1 tablespoon lemon juice
- Instructions:Prepare the Raspberry Coulis: Combine raspberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the raspberries are softened.Blend the Coulis: Use an immersion blender or transfer to a regular blender and blend until smooth. Strain through a fine-mesh sieve to remove any seeds. Set aside.Prepare the Lava Cakes: Preheat oven to 425°F (220°C). Grease and flour four ramekins.Melt Chocolate and Butter: Combine chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until melted and smooth.Whisk Sugar and Eggs: In a separate bowl, whisk together powdered sugar, eggs, and egg yolks until light and fluffy.Combine Wet and Dry Ingredients: Gradually whisk the chocolate mixture into the egg mixture. Gently fold in flour and salt.Pour into Ramekins: Pour the batter into the prepared ramekins.Bake: Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.Serve: Let cool for a few minutes before inverting onto plates. Serve immediately with raspberry coulis.
