Chocolate Volcanoes With Raspberry Coulis

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons instant espresso powder (instant coffee granules may be used)
• 1 tablespoon boiling water
• 1/2 cup flour
• 1/4 cup cocoa powder
• 3/4 teaspoon baking powder
• 6 ounces semi-sweet chocolate baking squares
• 2/3 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 1 (10 1/2 ounce) package frozen raspberries, thawed
• 1/3 cup sugar
• 1 -2 tablespoon grand marnier

Recipe

• 1 volcano: dissolve coffee granules in boiling water& set aside to cool.
• 2 grease 6, 4-oz (125 ml) ramekins.
• 3 using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
• 4 melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
• 5 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 pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
• 7 coulis: combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
• 8 add liqueur and store in refrigerator.
• 9 assembly: preheat oven to 375 degrees f.
• 10 take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
• 11 cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
• 12 to serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.