Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Chocolate Gourmandize with Raspberry Coulis

Serves 4 A delicate chocolate cake with a decadent chocolate lava interior, we think Chocolate Gourmandize is divine with a fresh raspberry sauce and a scoop of vanilla ice cream.


  • 4 oz. quality dark chocolate
  • 4 Tbsp. unsalted butter
  • 3 ea. eggs
  • 1/4 cup all-purpose flour, sifted
  • 2/3 cup sugar
  • Raspberry Coulis


  1. Oven Temperature: 550-570 degrees
  2. In a small saucepan, melt the butter and chocolate just inside the door of the oven, being careful not to burn the butter.
  3. In a separate bowl, beat the eggs. Mix in the flour and sugar with the eggs until the mixture is just blended enough to be fully incorporated.
  4. Slowly fold in the melted chocolate and butter into the flour mixture. Stir gently to mix.
  5. Pour approximately 4-oz. of the mixture into four 6-ounce oven-safe ceramic dishes, and place just inside the doorway, away from the flame. Cook for approximately 8 minutes, or until the mixture begins to pull away from the container slightly around the edges but still has a little wiggle at the top. If the mixture sets completely, it will be overdone.
  6. Remove the containers from the oven and allow the dessert to cool just slightly. The dessert is extremely hot inside.
  7. Gently run a sharp knife around the edge of the bowls to loosen the mixture. Turn the bowl over onto a serving plate. It should release easily. Garnish the dessert with Raspberry Coulis, ice cream, or whipped cream.

Raspberry Coulis for Gourmandize

Serves 4 Spoon this simple sauce onto a plate with our Chocolate Gourmandize for an ethereal experience.


  • 1 pt. raspberries
  • 2 Tbsp. port
  • 1 Tbsp. sugar


  1. Oven Temperature: 550-570 degrees
  2. Put raspberries and port in a small sauté pan, sprinkle with sugar and place in the sauté zone until raspberries soften, about 1 minute.
  3. Mash raspberries with a fork and press them through a strainer to remove seeds