Ready in 45 minutes
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
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
Ravii 2y agoTerrible results! The mixture was way too buttery it's all you could taste and it was too runny I had to add a lot more flour even then I couldn't get rid of that massive buttery layer. The portions are all wrong.
spanishgurl23 2y agoAwesome looks good and probably tastes good too cant wait to make it for the holidays
mariamkhalid 3y agoAwesome...can't wait to make it on the last day of Ramadan 2012