Warm Chocolate Cupcake with Raspberry Coulis

Sinful but irresistible

Serves:	7
Preparation Time:	10 minutes + 10 minutes baking
Preheat oven:	180°C
Type of pan:	7 individual silicon muffin molds

Raspberry Coulis
500g raspberries 1/2 cup of sugar Lemon juice, to taste	In a small pan on med-low heat, cook raspberries, sugar and lemon juice until raspberries have almost disintegrated Strain liquid, pressing with a spoon to force fruit and liquid through Set coulis aside to use when cupcakes are baked

Cupcake Preparation
100g dark chocolate, broken in pieces 100g butter	Melt chocolate in a double boiler or "bains-marie" over med-low heat
2 egg yolks 2 eggs 1/6 cup of sugar	In a large bowl, whisk egg yolks, eggs and sugar until pale and thick
1/4 cup flour 4 chocolate truffles,cut in 1/2	Stir melted chocolate into egg mixture Whisk in flour until mixture is smooth Fill moulds 2/3 full and place 1/2 of a truffle in each Spoon mixture in each mould to cover truffle. Bake for 8-10 minutes, until sides are firm but center is still slightly soft
vanilla ice cream fresh mint fresh berries	To serve, turn out onto individual plates over top of a rasperry coulis Place a scoop of ice cream beside cupcake Place some mint and berries on plate for decoration