Ingredients
2 cups (500 mL) whole frozen red raspberries, thawed
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) fresh lemon juice
1 pkg (300 g) President’s Choice The Decadent Molten Chocolate Cake Baking Mix
2 eggs
1/4 cup (50 mL) unsalted butter, melted
Preparation
In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425°F (220°C). 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.
