Dark Chocolate Lava Cakes with Raspberry Coulis

Ingredients

• 4 oz dark chocolate (70% cacao), chopped
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 tbsp all-purpose flour
• 1 tsp vanilla extract
• Pinch of flaky sea salt
• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• Powdered sugar for dusting

Instructions

1. Preheat oven to 425°F. Butter and lightly flour four 6-oz ramekins.
2. Melt chocolate and butter together in a double boiler, stirring until silky smooth.
3. Whisk in powdered sugar until combined. Beat in eggs and yolks, then vanilla.
4. Fold in flour gently. Divide batter evenly among ramekins.
5. Bake exactly 13 minutes — edges should be firm, center still jiggly.
6. For the coulis: simmer raspberries, sugar, and lemon juice 5 minutes. Strain through a fine mesh sieve.
7. Let cakes rest 1 minute, then invert onto plates. Dust with powdered sugar and drizzle raspberry coulis around the plate.