Name: Molten Chocolate Cakes with Sugar-Coated Raspberries
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Unsalted butter - 1 cup; Semisweet chocolate chips, or bars, cut into bite-size chunks - 8 ounces; Eggs - 5 large; Sugar - ½ cup; Pinch of salt - ½ cup; Flour (or matzo meal, ground in a blender to a fine powder) - 4 teaspoons; Cooking spray - 4 teaspoons; Raspberries, rinsed and drained - 1 (6 ounce) container; White sugar, or as needed - ½ cup

Ingredients for - Molten Chocolate Cakes with Sugar-Coated Raspberries

1. Unsalted butter 1 cup

2. Semisweet chocolate chips, or bars, cut into bite-size chunks 8 ounces

3. Eggs 5 large

4. Sugar ½ cup

5. Pinch of salt ½ cup

6. Flour (or matzo meal, ground in a blender to a fine powder) 4 teaspoons

7. Cooking spray 4 teaspoons

8. Raspberries, rinsed and drained 1 (6 ounce) container

9. White sugar, or as needed ½ cup

How to cook deliciously - Molten Chocolate Cakes with Sugar-Coated Raspberries

1 . Stage

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

2 . Stage

Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).

3 . Stage

Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with cooking spray. Divide batter among muffin cups.

4 . Stage

Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

5 . Stage

Make garnish: Roll slightly dampened raspberries in sugar.

6 . Stage

Top each cake with sugared raspberries and serve immediately.