Molten Chocolate Cakes With Sugar-Coated Raspberries

Ready in 45 minutes
5 review(s) averaging 3.4. 60% would make again

Top-ranked recipe named "Molten Chocolate Cakes With Sugar-Coated Raspberries"

Share it:

"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan."


Are you making this? 
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips; or bars, cut into bite-size chunks
5 large Eggs
1/2 cup Sugar
Salt; pinch
4 teaspoons flour; (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups; (or use regular paper muffin cups, which will make 12 cakes)
1 6-oz container raspberries; barely moistened and rolled in about
1/2 cup sugar; right before serving

Original recipe makes 8



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.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 689 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Molten Chocolate Cakes With Sugar-Coated Raspberries

I'd rate it:

sign in to add your comment

Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


Add your review!

Did a test batch of 8, just to see if really were molten, as so many are not. Timing must be precise. Once you hit the 7 minute mark, at least in my case, watch closely. I pulled at 8 minutes and were not quite there. Added another minute and were perfect. Poured enough in muffin tin to be level with top of tin. With the larger paper cups works out great! Doing a larger batch of 12 today, but will most like just double the 8, since it is hard to do partial eggs. lol.
stuartschwartzu5c2q7 3 months ago

These were very eggy and fell as soon as I took them out of the oven.
Lisaf223 5 years ago

Flavor is there but they fall apart when you try to take the cups off. I'm glad I tested these on my husband before I made them for a fancy dinner with friends & family. He could care less how they look as long as they taste good. I really couldn't tell you how to make it better, very frustrating.
tmiller06 5 years ago

herbalmama458 8 years ago

[I posted this recipe.]
herbalmama458 8 years ago

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free