Trena's Chocolate Lava Cake

FALLEN CHOCOLATE CAKE
This comes from Cooks Illustrated. Serves 8 to 10.
One large fallen chocolate cake can be prepared in either a springform pan or a cake pan with a removable bottom. Do not use a regular cake pan, as the cake will be impossible to remove once baked. To melt the chocolate and butter in a microwave oven, heat chocolate alone at 50 % power for 2 minutes; stir chocolate, add butter, and continue heating at 50 % for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 % power. Though the cake is best when served warm, within about 30 minutes of being unmolded, it can also be held in the pan for up to two hours before serving.
Ingredients
8
tablespoons butter (1 stick), plus extra for cake pan
8
ounces semisweet chocolate , coarsely chopped
4
large eggs
1
large egg yolk
1
teaspoon vanilla extract
1/4
teaspoon table salt
1/2
cup granulated sugar
2
tablespoons unbleached all-purpose flour , plus extra for cake pan

confectioners' sugar or unsweetened cocoa powder for decoration, optional

whipped cream for serving, optional
Instructions
1. Adjust oven rack to center position and heat oven to 375 degrees. Generously butter and flour (or use cocoa powder) 8- or 9-inch springform or removable-bottom cake pan; tap out excess flour and position springform on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tablespoons butter and chocolate in medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave oven. See instructions above.)
2.Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternatively, beat for 10 minutes using a hand-held electric mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into springform or cake pan. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)

3.Bake until cake looks puffed, has a thin crust on top, and jiggle slightly at center when pan is shaken very gently, 22 to 25 minutes for 9-inch pan or 27 to 30 minutes for 8-inch pan. Cool cake for 15 minutes, run a paring knife around inside edges pan to loosen cake, and remove pan sides. Sieve light sprinkling of confectioners' sugar or cocoa powder over cake to decorate, if desired, just before serving, and serve warm with optional whipped cream.
BERRY COULIS
This comes from Cooks Illustrated. Makes 1 1/2 cups.    
Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm, so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert souffles, pancakes, French toast, waffles, or crêpes.
Ingredients
12
ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
5 - 7
tablespoons granulated sugar
1/8
teaspoon salt
2
teaspoons lemon juice
Instructions
1.In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.

2.Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.