Molten Chocolate Cake with Creme Anglais and Raspberry Coulis

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  • 12 ounce(s) Bittersweet Chocolate
  • 4 tablespoon(s) Unsalted butter
  • 1/2 cup(s) Sugar
  • 4 Eggs
  • 1-1/2 teaspoon(s) Vanilla
  • Pinch Salt
  • 1/3 cup(s) Flour
  • Molten ChocolateCake
  • 1 pint(s) Raspberries
  • 1/2 cup(s) Sugar
  • 1 teaspoon(s) Lemon juice
  • Raspberry Coulis
  • 4 Egg yokes
  • 1/2 cup(s) Sugar
  • 1 cup(s) Whole milk
  • 1 cup(s) Cream
  • 1/4 teaspoon(s) Vanilla


  1. 1. In double boiler, melt chocolate being careful not to over heat or let any water in chocolate.
  2. 2. In a mixer, cream the butter and sugar together.
  3. 3. Add eggs one at a time mixing untill each is incorporated before adding the next.
  4. 4. Add vanilla and salt and mix for 30 seconds.
  5. 5. Add flour and blend thoroughly.
  6. 6. Blend in melted chocolate untill mixed completely.
  7. 7. Grease ramekins with bitter and fill cups 2/3 full.
  8. 8. Bake at 375 for 12 minutes.
  9. ( can prepare batter ahead of time and chill for several hours before baking. Bring batter to room temp before baking.)

  10. For Raspberry Coulis

  11. Combine all ingredients in food processor or blender and purée. Strain and serve.

  12. For Creme Anglais

  13. 1. In double boiler, combine eggs and sugar. Cook until fluffy.
  14. 2. In small pan, heat milk and Creme together. Add vanilla.
  15. 3. Add milk mixture to egg mixture in double boiler. Remove from heat. Refrigerate until ready to use.
December 2011

This recipe is a personal recipe added by qupeck and has not been tested or endorsed by MyRecipes.

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