Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes

Name: Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 6 serving(s)
Ingredients: 2 cups whole frozen red raspberries, thawed; 1/2 cup icing sugar; 1 teaspoon fresh lemon juice; 1 (300 g) package president's choice the decadent molten chocolate cake baking mix; 1/4 cup unsalted butter, melted

Submitted by Mary Jenny

"Raspberry coulis is an easy way to pretty up freshly baked molten lava cakes for company. Don't drain the raspberries- you want all that raspberry juice in the sauce. You can use frozen strawberries if you prefer strawberry coulis."

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photo by Mary Jenny

Ready In:: 24mins
Ingredients:: 5
Serves:: 6

ingredients

2 cups whole frozen red raspberries, thawed
¹⁄₂ cup icing sugar
1 teaspoon fresh lemon juice
1 (300 g) package president's choice the decadent molten chocolate cake baking mix
¹⁄₄ cup unsalted butter, melted

directions

In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425°F (220°C). Generously butter six ¾-cup (175 mL) ramekins.
In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.