Molten Choc Lava Cakes

RASPBERRY COULIS:

Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve.

VANILLA CREME FRAICHE:

Put the cream in a large bowl and beat with an electric mixer until soft peaks form. Add the creme fraiche, vanilla, almond extract, and granulated sugar and beat until medium peaks form. Refrigerate while you make the chocolate cakes.

MOLTEN CHOCOLATE CAKES:

Preheat the oven to 400 degrees. Butter eight 4 to 6-ounce ramekins or individual muffin cups. In the top of a double boiler, combine the chocolate and butter and place over barely simmering water. Stir until melted. Remove from the heat and let cool slightly.

In a large bowl, beat the eggs and yolks until frothy. Add the sugar and continue beating until doubled in volume. Beat in the flour. Divide the batter among the ramekins. Bake until the sides are set but the center remains soft, 11 to 14 minutes.

NOUGATINE TUILES:

Preheat the oven to 350 degrees and line 2 baking sheets with Silpats (silicone mats).

In a medium saucepan, combine the butter, corn syrup, and confectioners' sugar. Place over medium heat and bring to a simmer, whisking, and simmer for 1 minute. Stir in the almonds and remove from the heat. Drop teaspoons of the mixture onto the baking sheets about 3 inches apart. Spread out thinly with the back of a spoon. Bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly on the baking sheets.

Pat the tuiles with paper towels to remove excess butter, carefully remove from the baking sheet with a metal spatula, and place on a plate alongside the chocolate cakes.