Ingredients
-
-
1 1/2
-
1
-
1/2
-
1/4
-
3/4
-
6
-
2/3
-
1/2
-
3
-
-
1
-
1/3
-
1 - 2
-
Directions
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. |
