Molten Chocolate Lava Cakes with Raspberry Coulis

Preheat your oven to 400°F (200°C).

Generously butter two 6-ounce ramekins. Dust the inside with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 5-7 minutes.

Press the mixture through a fine-mesh sieve to remove seeds. Discard seeds and set the coulis aside to cool.

In a heatproof bowl set over a saucepan of barely simmering water (double boiler), melt the chopped bittersweet chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.

In a separate medium bowl, whisk together the eggs, egg yolk, and sugar until pale and slightly thickened, about 1-2 minutes.

Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined.

Sift the flour and salt over the chocolate mixture and fold in until no streaks of flour remain. Be careful not to overmix.

Divide the batter evenly between the prepared ramekins.

Bake for 12-15 minutes, or until the edges are set and the center is still soft and slightly jiggly. Baking time is crucial for the molten center; start checking at 12 minutes.

Let the cakes rest in the ramekins for 1 minute.

Carefully invert each ramekin onto a serving plate. The cake should slide out easily.

Drizzle generously with raspberry coulis. Dust with powdered sugar and garnish with fresh raspberries and a mint sprig, if desired.