Molten Chocolate Cakes With Sugar-Coated Raspberries - BigOven 162625

Molten Chocolate Cakes With Sugar-Coated Raspberries

Ready in 45 minutes
4 review(s) averaging 3.2. 50% would make again

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

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


Ingredients

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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)
Garnish:
1 6-oz container raspberries; barely moistened and rolled in about
1/2 cup sugar; right before serving

Original recipe makes 8

Servings  

Preparation

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.

Credits

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!

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Reviews

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These were very eggy and fell as soon as I took them out of the oven.
Lisaf223 4 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 4 years ago
herbalmama458 7 years ago
[I posted this recipe.]
herbalmama458 7 years ago
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