Te Fiti's Lush Lava Cakes with Passion Fruit Couli
These molten chocolate cakes, with their dark, flowing centers, represent the raw power and beauty of the island goddess. A vibrant, tangy passion fruit coulis provides a burst of tropical sunshine, mirroring the life Te Fiti brings to the world.
Directions
- 1
Preheat oven to 400°F (200°C). Generously grease four 6-ounce ramekins with butter and dust with cocoa powder, tapping out any excess.
- 2
Melt butter and chopped chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
In a medium bowl, whisk together the eggs, egg yolks, 1/4 cup granulated sugar, and salt until pale yellow and slightly thickened (about 2 minutes).
- 4
Gently fold the cooled chocolate mixture into the egg mixture until just combined. Sift the all-purpose flour over the mixture and fold until no streaks of flour remain.
- 5
Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
- 6
Bake for 12-14 minutes, or until the edges are set but the center still appears slightly wobbly. The cakes should spring back lightly when touched, but the middle should still be liquid.
- 7
While cakes bake, prepare the coulis: In a small saucepan, combine passion fruit pulp, 1 tablespoon granulated sugar, and lime juice. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Cook for 2-3 minutes until slightly thickened. Strain through a fine-mesh sieve to remove seeds, if desired.
- 8
Let cakes rest for 1 minute, then carefully invert each cake onto a serving plate. Drizzle generously with the warm passion fruit coulis and serve immediately.