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Chocolate Volcanoes with Raspberry Coulis

A guaranteed hit – easy and absolutely decadent! Prepare and freeze these serving-sized desserts ahead of the time, then cook them while you enjoy your dinner. 

  1. 1 1/2 Tbsp. instant espresso granules (or instant coffee granules)
  2. 1 Tbsp. boiling water
  3. 1/2 cup flour
  4. 1/4 cup cocoa powder
  5. 3/4 tsp. baking powder
  6. 6 – 1 oz. squares semisweet chocolate
  7. 2/3 cup butter, softened
  8. 1/2 cup sugar
  9. 3 large eggs
Raspberry Coulis
  1. 10 1/2 oz. pkg. frozen raspberries, thawed
  2. 1/3 cup sugar
  3. 1 – 2 Tbsp. Grand Marnier liqueur (orange juice is a good substitute)
  1. To Make Volcanoes: Dissolve coffee granules in boiling water. Set aside to cool. Grease 6 – 4 oz. ramekins. Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve. Melt chocolate in a double boiler. Add butter and sugar and stir until smooth. Transfer to a large bowl. Using as electric mixer, beat in eggs 1 at a time on medium speed. Add dissolved coffee and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes (there must be something good on TV!). Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks..
  2. To make raspberry coulis: Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean j-cloth) to remove seeds. Add liqueur and store in refrigerator.
  3. Preheat oven to 375 F. Take ramekins out of freezer and remove plastic wrap. Bake volcanoes for 18 minutes – no longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey – sort of like your average volcano. To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.
The Best of Bridge

Midlife crisis: when the only thing you retain is water.

This recipe is available in the book The Rest of the Best and More.