In The Bender Kitchen: Chef Raquel Rivera-Pablo cooks up chocolate molten cake with raspberry coulis

CT Style

NEW HAVEN, Conn. (WTNH) – If you love chocolate, you want to come into the kitchen with Chef Raquel Rivera-Pablo from A Pinch of Salt.

Chocolate Molten Cake and Raspberry Coulis Ingredients for Chocolate Molten Cake:

4 oz of bittersweet chocolate, chopped (equal to 1 cup dry measure)

1 stick of unsalted butter

2 large eggs juice of ½ lemon

2 large egg yolks

¼ cup sugar

1 tablespoon of all-purpose flour

Ingredients for Raspberry Coulis:

5 oz. bag of frozen raspberries

2 tbs. of sugar

juice of ½ lemon

Directions:

1. Preheat oven to 425 degrees.

2. Prepare ramekins by spraying with baking spray and placing on a parchment lined baking sheet.

3. Over a double broiler melt chocolate with butter. Remove from heat once melted.

4. In a large bowl beat sugar, eggs and egg yolks. Set aside.

5. Temper in chocolate into egg-sugar bowl. Gently whisk to combine.

6. Add in flour and with a rubber spatula stir to just combine.

7. Fill each ramekin about 3/4’s of the way up. Place on baking sheet and bake for 8 minutes.

8. For raspberry coulis: add all ingredients in blender and puree.

9. Serve cakes warm with raspberry coulis and fresh whipped cream.

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