Quick And Easy Raspberry Coulis With Molten Lava Truffle Cakes
- 2 cups whole frozen red raspberries, thawed
- 1/2 cup icing sugar
- 1 teaspoon fresh lemon juice
- 1 (300 g) package president's choice the decadent molten chocolate cake baking mix
- 2 eggs
- 1/4 cup unsalted butter, melted
- In blender, puree raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press puree through sieve. Discard solids. Refrigerate coulis.
- Preheat oven to 425u0b0F (220u0b0C). Generously butter six 3/4-cup (175 mL) ramekins.
- In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
- Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
frozen red raspberries, icing sugar, lemon juice, chocolate cake, eggs, unsalted butter
Taken from www.food.com/recipe/quick-and-easy-raspberry-coulis-with-molten-lava-truffle-cakes-508496 (may not work)