Try this Molten Chocolate Cakes with Chunky Raspberry Sauce recipe, or contribute your own.
Suggest a better description1. Make sauce: Place raspberries in a large bowl and stir in lemon juice and sugar. Use a fork to mash until sugar is dissolved and sauce is chunky. Cover and chill well before serving.
2. Make cakes: Preheat oven to 425?F. Butter 8 3/4-cup ramekins or custard cups. Dust with sugar and tap out excess. Place on a large baking sheet.
3. Melt 12 Tbsp. butter with chocolate in top of a double boiler over barely simmering water, stirring often. Remove from heat and let cool slightly.
4. Using an electric mixer on medium-high speed, beat eggs and egg yolks with sugar and vanilla until light and fluffy, about 6 minutes. Fold in flour and chocolate mixture. Divide batter between ramekins and bake until firm yet slightly soft in center, 10 to 12 minutes. Do not overbake.
5. Run a knife around outside of cakes to loosen and carefully turn out onto small plates. Serve warm with raspberry sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 397 | ||
Calories from Fat: 189 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 204.4mg | 63 % | |
Sodium 79.7mg | 3 % | |
Potassium 64.2mg | 2 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 48.9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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