Mar 25, 2020
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Chocolate Gourmandize with Raspberry Coulis
Chocolate Gourmandize with Raspberry Coulis
This is a delicate chocolate cake with a decadent lava interior. We think Chocolate Gourmandize is divine with a fresh raspberry sauce and a scoop of vanilla ice cream; it’s also really good served as-is. Credit for this recipe goes to Bart Ortiz, a North Carolina culinary powerhouse, and Wood Stone test kitchen visitor.
Ingredients
- 4 oz. quality dark or semi-sweet chocolate
- 4 T butter
- 3 eggs
- 1/4 C all-purpose flour, sifted
- 2/3 C granulated sugar
- Raspberry Coulis (see below)
Preparation
- Oven Temperature: 550-570 degrees
- In a small bowl, melt the butter and chocolate just inside the doorway of the oven.
- In a separate bowl, beat the eggs.
- Add the flour and sugar to the eggs and mix until fully incorporated.
- Slowly fold the melted chocolate and butter into the flour mixture.
- Pour 3-4 ounces of the mixture into greased and floured 6-ounce oven-safe ceramic dishes, and place just inside the doorway, away from the flame. Bake for approximately 8 minutes, or until the mixture peaks and begins to pull away from the sides. You want it to still have some wiggle. If the mixture sets completely, it is overdone.
- Remove from the oven and allow to cool slightly. The dessert is extremely hot inside.
- Turn the ramekin over onto a serving plate; the cake should release easily. Garnish the dessert with Raspberry Coulis, ice cream, or whipped cream.
Raspberry Coulis for Chocolate Gourmandize
Serves 4 – Spoon this simple sauce onto a plate with our Chocolate Gourmandize for a wonderful color and flavor accent.
Ingredients
- 1 Pint raspberries
- 2 T port
- 1 T granulated sugar
Preparation
- Oven Temperature: 550-570 degrees
- Put raspberries and port in a small sauté pan, sprinkle with sugar and place in the oven until softened, about 2 minutes
- Mash mixture with a fork and press through a strainer to remove seeds