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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Eyad Morsy
[email protected]The sugar-coated raspberries were a nice touch, but I think I would have preferred fresh raspberries instead.
Reyking King
[email protected]These molten chocolate cakes were a bit too dense for my taste. I think I would have preferred a lighter, fluffier cake.
Khan Najeeb
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them. They're so rich and decadent, and the sugar-coated raspberries are the perfect finishing touch.
Kendra Nunn
[email protected]The recipe was easy to follow and the cakes turned out great! The only thing I would change is to add a little more sugar to the batter.
Tarikur Rahman
[email protected]These molten chocolate cakes were divine! The chocolate was rich and gooey, and the sugar-coated raspberries added a perfect touch of sweetness and tartness. I will definitely be making these again soon.
Diamond Gordon
[email protected]The chocolate cakes were a bit too sweet for my taste, but the sugar-coated raspberries were a nice touch. Overall, I enjoyed this recipe and would make it again with a few modifications.
Akuudo Bernadine
[email protected]I've made these cakes several times now and they're always a hit. They're so easy to make and always turn out perfect.
Protik Bar
[email protected]These cakes were absolutely delicious! The chocolate was rich and decadent, and the sugar-coated raspberries were the perfect complement. I will definitely be making these again.
Heba Bebo
[email protected]Overall, I thought this recipe was just okay. The cakes were a bit dry and the sugar-coated raspberries were too sweet. I probably won't be making this recipe again.
Abdulrehman Sher
[email protected]The sugar-coated raspberries were a nice touch, but I think I would have preferred fresh raspberries instead.
Maddidon Salzwedel
[email protected]These molten chocolate cakes were a bit too dense for my taste. I think I would have preferred a lighter, fluffier cake.
Sabin Kc
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them. They're so rich and decadent, and the sugar-coated raspberries are the perfect finishing touch.
Humayun Azad
[email protected]The recipe was easy to follow and the cakes turned out great! The only thing I would change is to add a little more sugar to the batter.
Kyla Daley
[email protected]These molten chocolate cakes were divine! The chocolate was rich and gooey, and the sugar-coated raspberries added a perfect touch of sweetness and tartness. I will definitely be making these again soon.
Asmaa Mahrous
[email protected]The chocolate cakes were a bit too sweet for my taste, but the sugar-coated raspberries were a nice touch. Overall, I enjoyed this recipe and would make it again with a few modifications.
Rascal Sam
[email protected]I've made these molten chocolate cakes several times now and they are always a hit. They're so easy to make and always turn out perfect.
Tello Lekhetho
[email protected]This recipe is a winner! The molten chocolate cakes were rich, decadent, and cooked perfectly. The sugar-coated raspberries added a nice tartness that balanced out the sweetness of the chocolate. I will definitely be making this recipe again.