Preparation of Raspberry Coulis

• 

  Step 1

  In a small saucepan, combine raspberries, sugar, water, and lemon juice. Heat over medium until the raspberries break down. Let simmer for 10 to 15 minutes.

• 

  Step 2

  Strain through a fine mesh sieve to remove the seeds.

• 

  Step 3

  Let the coulis cool, then pour it into small half-sphere molds or an ice cube tray.
  Freeze for at least two hours, or until firm.

Preparation of Chocolate Skull Cakes

• 

  Step 4

  Preheat the oven to 180°C (356°F).
  Melt the chocolate and butter together in a double boiler, stirring until smooth.
  Separate the egg yolks from the whites.

• 

  Step 5

  In a large bowl, whisk the egg yolks and sugar until the mixture becomes slightly frothy.

• 

  Step 6

  Add the vanilla extract, then fold in the melted chocolate and butter mixture.

• 

  Step 7

  Gently mix in the flour until a smooth batter forms.

• 

  Step 8

  Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter using a spatula.

Assembly of the Cakes

• 

  Step 9

  Pour a small amount of chocolate batter into the bottom of the skull-shaped molds. Place two frozen raspberry coulis half-spheres together in the brain area of each skull mold to form a full sphere.

  Cover the raspberry spheres with the remaining chocolate batter, making sure they are fully concealed in the center.

  Bake the cakes for 15 to 18 minutes, depending on the size of the molds. The cakes should be firm on the outside but slightly gooey in the center. Let them cool for a few minutes before carefully removing from the molds.
  Serve the cakes warm so the raspberry filling oozes out when cut, resembling "blood."

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 18 min