Chocolate Lava Cakes with Raspberry Coulis (Toaster Oven Recipe)

"I call these treats "lava cakes" because,when properly baked, their insides are still gooey and ooze out when you cut or bite them.  These cakes are an exception to the clean-toothpick rule: be careful not to overcook them, or they will be dry and unappetizing.  Grind the walnuts in a coffee mill or food processor."  Lynn Alley

• 1/4 cup (1/2 stick) unsalted butter,plus more for preparing pans
• 1/8 cup finely ground walnuts
• 3 (1-ounce) squares unsweetened chocolate
• 3 (1-ounce) squares semisweet chocolate
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons buttermilk
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

Raspberry Coulis

• 1 cup raspberries, fresh or frozen
• 1/2 cup sugar
• Powdered sugar for topping
• Whipped cream, for topping (optional

Preheat toaster oven to 150°F.  Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.

Chocolate cakes: Place chocolate squares and 1/4 cup butter in ovenproof dish and melt in toaster oven while preparing other ingredients.

Combine flour, baking soda, sugar, and salt in a large bowl.  In a smaller bowl, whisk buttermilk and eggs together, and stir into dry ingredients.

Slowly add melted chocolate and butter to batter, blending thoroughly.  Add chocolate chips and walnuts and stir until evenly distributed.

Increase oven temperature to 350°F.  Pour batter evenly into prepared muffin tin and, once oven has reached the correct temperature, bake cakes for 10 minutes.

Coulis:  While cakes are baking, puree raspberries and sugar in a blender, until they form a nice, thick sauce.

Remove cakes from oven and carefully remove from tin.  Serve with a sprinkle of powdered sugar and dollop of softly whipped cream over top and raspberry coulis on side.

Serves: 4

Tip:  Melting chocolate in a toaster oven on low heat (about 150°F) works beautifully.  There is no need to watch it constantly or to use the cumbersome bain marie technique.

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recipe from www.inmamaskitchen.com

Reprinted with permission from ©Lynn Alley, The Gourmet Toaster Oven, published by Ten Speed Press  click for book review

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