Quick And Easy Raspberry Coulis With Molten Lava Truffle Cakes - cooking recipe

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
2 eggs
1/4 cup unsalted butter, melted

Preparation

In blender, puree raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press puree through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425\u00b0F (220\u00b0C). Generously butter six 3/4-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.