Sweet treat: Moelleux au Chocolat with raspberry coulis

Wanna see the amazingness that is Moelleux au Chocolat with raspberry coulis?

It's kind of awesome.

I don't know what Moelleux means in English, but in my world it means chocolate avalanche, because when you poke these little cakes open, a little avalanche literally pours onto your plate...

I decided to make some raspberry coulis to go with it and it's the perfect combination - just tart enough to cut through the chocolate creaminess. 

I may have to practice my sauce-dotting techniques...

This was potentially the most successful and delicious dessert I have ever made - or at least that's the husband vote. Much easier than you expect too! Texture-wise, it's basically a cross between a souffle, a mousse, and a cake. I recommend it. {I used milk chocolate but traditionally it's much darker}.

If you want the recipe, it's below, adapted from here. Hope you're having a great week!

*p.s my font is not usually this small! Blogger is being weird.

Recipe:

(The coulis is literally just a cup or so of raspberries, about 1/3 cup sugar and a few tablespoons of sugar, heated together in a pot until liquidy. I made it up and never measure so I don't know the exact amounts.)

Cakes:2/3 cup butter
4 ounces chocolate, chopped
4 eggs
2/3 cup sugar
1/2 cup all-purpose flour

Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick and pale. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

Just before serving, preheat the oven to 400 degrees F.
Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates.