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

Molten Chocolate Cakes with Sugar-Coated Raspberries

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.