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 serrve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pas far enough in advance of baking to let the batter return to room temperature

Yield: 8 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Cake

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Verified by twojocks

Original recipe makes 8 Servings

1 cupunsalted butter or unsalted margarine

8 ouncesSemisweet chocolate chips; can us bars cut into bite-sized chips

5 largeEggs

pinchSalt

4 teaspoonsflour; or matzo meal, gound in a blender to a fine powder)

8 extra largemuffin cups; (or use regular paper muffin cups - which will make 12 cakes)

1 (6 ounce) containerRaspberries; barely moistened and rolled in about 1/2 cup sugar right before serving

1/2 CupGranulated sugar

Molten Chocolate Cakes with Sugar Coated Raspberries Preparation

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water: remove from heat. Bet 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.)

2. 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.

3. 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

4. Top each with sugared raspberries and serve immediately