Chocolate Lava Cakes

Chocolate Lava Cakes
Makes 6 cupcakes.

1 stick (1/2 cup) unsalted butter
4  1/4 ounces dark chocolate (62%-74% cacao), (about 3/4 cup plus 1 tablespoon finely chopped)
1/2 teaspoon vanilla extract
2 large eggs 
2 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon fine salt
1 tablespoon all-purpose flour
Powdered sugar, for garnish (optional)
Vanilla ice cream, for serving (optional)

1. Place an oven rack in the middle of the oven. Heat the oven to 425°F.

2. Line a standard-size muffin pan with 6 cupcake liners.  

3. In a small saucepan over medium-low heat, warm the butter until melted. Remove from the heat, and use a rubber spatula to stir the chocolate into the butter until melted. Stir in the vanilla; set aside to cool slightly. 

4. In a large bowl, whip together the eggs, egg yolks, sugar, and salt, and immediately whip with a large whisk until lightened in color, frothy, and the sugar has dissolved, for a solid 2 minutes of whipping.

5. Using a rubber spatula, gently stir about one-fourth of the chocolate mixture into the egg mixture. Then gently stir in the remaining chocolate mixture. Fold the flour into the batter until just combined.

6. Divide the batter among the cupcake liners. Bake until the sides of the cakes have puffed up a bit, the tops are barely set, and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 2 minutes. Carefully remove the cupcakes from the tin. To serve, flip the cupcake upside-down on a plate, and slowly remove the muffin liner. If you choose, dust the cupcakes with powdered sugar and serve with vanilla ice cream. Recipe adapted from Jean-Georges Vongerichten.

Note: The batter will keep well in the refrigerator. Fill the muffins with batter and refrigerate until ready to cook. They are best eaten soon after baking, for the best molten flow. 

Raspberry Coulis
Makes 1/2 cup.

This sauce is simple to make, yet fancies up whatever you serve with it: vanilla ice cream, pound cake, berry cake, chocolate tart or molten lava cakes.

1 (10-ounce) packages frozen raspberries, thawed (about 1 3/4 cups)
3 tablespoons granulated sugar
Pinch of salt

1. Place a small plate in the freezer (you will need it to check the sauce consistency).

2. Place all ingredients in a small saucepan and bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer for about 3 minutes. Check the consistency of the sauce by placing a spoonful on the cold plate. Let it cool slightly, then run a finger through the sauce. If it holds the line of your finger, it’s ready. If not, continue to simmer and thicken the sauce until it does hold the line.

3. Set a fine-mesh strainer over a medium heatproof bowl and strain the raspberry mixture.  through it, pressing on the solids with a small ladle or rubber spatula; discard the solids. Let the sauce cool before serving.