Chocolate Volcanoes With Raspberry Coulis

Recipe by CountryLady
READY IN: 38mins




  • Volcano: 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, set aside.
  • Melt chocolate in a double boiler, add butter& 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& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
  • Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
  • Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
  • Add liqueur and store in refrigerator.
  • Assembly: 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& add a small scoop of ice cream.