Cooking-ez.com

1,031 easy and fully explained recipes, with 12,566 photos and 77 videos

Half-cooked chocolate cake with raspberry coulis


Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
258,6674.7/5 for 34 ratings
Grade this recipe:

Last modified on: October 3rd 2010

For 6 pieces, you will need:

Change those ingredients for: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 2 min.19 min.1 hour 21 min.
Keeping: To eat right now.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #1
Prepare your moulds: you can use either pastry rings, or silicon moulds.

In either case, cut out strips of cooking parchment which are 1 cm or 0.5 inch deeper than your moulds/rings.

Stage 2 - 10 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #2
Place a paper strip around the inside or each ring or mould. If they are rings (bottomless) stand them on another square of cooking parchment.

Preheat oven at 180°C or 356°F.

Stage 3 - 5 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #3
Chop 80 g chocolate with a knife, or cut in small pieces.

Stage 4 - 10 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #4
Put it in a small bowl, and add 80 g butter.

Melt in a bain-marie.

Stage 5 - 3 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #5
Break 2 eggs onto 70 g caster sugar and 10 g Vanilla sugar.

Stage 6 - 5 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #6
Beat together for around 4 or 5 minutes...

Stage 7
Half-cooked chocolate cake with raspberry coulis : Photo of step #7
... until the mixture forms "ribbons", i.e. which while pouring it runs rather like a flat ribbon.

Stage 8 - 3 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #8
Mix the chocolate and the melted butter well, then sieve 35 g flour on top.

Stage 9 - 2 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #9
Mix well.

Stage 10 - 2 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #10
Pour onto this mixture 5 or 6 tablespoons of beaten egg.

Stage 11 - 2 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #11
Mix well.

Stage 12 - 2 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #12
Then pour the whole into the remaining beaten eggs.

Stage 13 - 3 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #13
Mix well the mixture resembles chocolate mousse.

Stage 14 - 5 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #14
Pour mixture into the moulds to about ¾ the depth, and place 3 raspberries on top.

Stage 15 - 9 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #15
Put in the oven for 8 to 9 minutes.

Stage 16 - 5 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #16
Important: the whole point of this recipe is that the cake should only be half cooked, if not it's just a traditional chocolate cake.

At the end of the 9 minutes, tap the top of the cake, if it's a little bit crusty, it's done: take out of the oven, because it will continue cooking a little while afterwards.

The cakes can be turned out as soon as you can touch them.

Stage 17 - 5 min.
Half-cooked chocolate cake with raspberry coulis : Photo of step #17
Serve on a plate, sprinkled with a little icing sugar, surrounded by raspberry coulis and decorated with mint leaves.

Remarks

You can replace raspberries with strawberries, or more surprisingly by blackcurrants.

If you do not have a coulis, you can quickly prepare a "mash of fruits" by mixing and crushing the fruits (raspberries, cut in small pieces, wild strawberries, currants...) summarily with a fork.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

From Frédéric Beau.

More recipes?

This recipe uses (among others)
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Chocolate thins with toasted nuts, Chocolate mousse with hazelnuts, Chocolate eclairs, Chocolate cream with a crunch, irish coffee mousse, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Puff or flaky pastry (pâte feuilletée), Rillettes stuffed mushrooms, Muffin dough, Pan-fried salmon with white cabbage, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Profiteroles, Nougat, Doughnuts, Moist chocolate cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Household cake (Gâteau de ménage), Cramique, Arlesian Biscuits, Sauce Normande (for fish), ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page