1. Volcano: Dissolve coffee granules in boiling water& set aside to cool. 2. Grease 6, 4-oz (125 ml) ramekins. 3. Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside. 4. Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl. 5. Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes. 6. Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks. 7. Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds. 8. Add liqueur and store in refrigerator. 9. Assembly: Preheat oven to 375 degrees F. 10. Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes no longer! 11. Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano). 12. To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
