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Chocolate fondants (lava cake) with raspberry coulis
Chocolate fondants (lava cake) with raspberry coulis

Before you jump to Chocolate fondants (lava cake) with raspberry coulis recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can certainly save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not that tough. It’s about being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to chocolate fondants (lava cake) with raspberry coulis recipe. To make chocolate fondants (lava cake) with raspberry coulis you only need 9 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Chocolate fondants (lava cake) with raspberry coulis:
  1. Use 3 eggs
  2. You need 120 g dark chocolate + another 100g broke into squares
  3. Prepare 35 g butter
  4. Prepare 80 g sugar
  5. Provide 1 spoon flour
  6. Take Butter and flour for coating the ramequin
  7. Use Raspberry coulis
  8. Use 1 punnet raspberries
  9. Get 1 spoon sugar
Instructions to make Chocolate fondants (lava cake) with raspberry coulis:
  1. You can make the coulis ahead of time and the cake mixture too and just cook it when ready to serve. Ideal for dinner parties where you can have it all ready on the side and it cooks in only 10/12 min
  2. In a small pot add the raspberries and the sugar and cook on very low heat for about 10 minutes until the raspberries have become purée
  3. Cut 120 g of chocolate into small pieces and add the butter into a bowl. Let the butter and chocolate to melt into Bain Marie or using the defrost setting on your microwave
  4. In a separate bowl mix the three eggs the sugar and the one spoon of flour and mix well. Add the chocolate and butter mixture to it and mix well. You should have a slightly elastic mixture. You can leave this on the side until ready.
  5. When ready have the oven on 180°C. Butter the ramekin and dust with flour. Now pour the chocolate mixture until about a third of the way and stop. Now lay the piece of dark chocolate on top. The chocolate will melt at a different time from the cake leaving the inside of it melted.
  6. Cook for about 10 to 12 minutes. If you see a dip on the surface of the cake it means that it’s not quite ready yet and leave it for a minute longer
  7. You should be able to easily remove the cake from the ramekin by sliding a knife on the side and flip the cake onto a plate. You can now serve hot with a bit of raspberry coolly on the side, are used shot glasses for serving and serve the coulis room temperature as the cake is very hot. I forgot to take a picture of the inside but it looks like a cake with a melting middle of chocolate.

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