MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Provided by Ben S.
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- 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 or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. 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 vegetable cooking spray. Divide batter among muffin cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with sugared raspberries and serve immediately.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g
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Gs Limon
[email protected]I added a pinch of salt to the batter and it really enhanced the flavor of the chocolate.
Subhan Rain
[email protected]I substituted dark chocolate for the semisweet chocolate and they turned out great.
Karen Stobart
[email protected]The cakes took a little longer to bake than the recipe said, but they were still delicious.
Lydia Mcmaster
[email protected]I had some trouble getting the cakes to rise properly. I think I might have overmixed the batter.
Saqi Rey
[email protected]The cakes were a bit dry, but the chocolate sauce helped to make them more moist.
Abosede Adegborogbe
[email protected]The cakes were a bit too sweet for my taste, but I still enjoyed them.
Abdu Hamdu
[email protected]I would highly recommend this recipe to anyone who loves chocolate.
Tina Fletcher
[email protected]These cakes are perfect for a special occasion or just a regular weeknight treat.
Joanna Daley
[email protected]I'm not usually a fan of chocolate desserts, but these cakes were amazing. I couldn't stop eating them.
Dedee Placencio
[email protected]My friends and family raved about these cakes. They couldn't get enough of them.
Nirvana Wright
[email protected]I served these cakes with a scoop of vanilla ice cream and they were divine!
Quinton does Stuff
[email protected]The cakes were cooked perfectly. The chocolate was melted and gooey, just the way I like it.
Blanca Hern√°ndez
[email protected]These cakes were so easy to make. I was able to whip them up in no time.
Crystal Shift
[email protected]I loved the sugar-coated raspberries on top of these cakes! They added a nice crunch and sweetness to the dish.
Kamal Khadir
[email protected]These molten chocolate cakes were a hit! The chocolate was rich and decadent, and the raspberries added a tart and tangy flavor. I will definitely be making these again.