Try this Raspberry Molten Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living Jan. 2024
1. Preheat oven to 350. coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside.
2. Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside.
3. Beat eggs and sugar in a large bowl with an electric mixer on medium high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain. 30 seconds to 1 minute.
4. Pour batter into prepared baking dish; top evenly with raspberries. Bake in preheated oven until edges of cake start to pull away from sides of baking dish and center still jiggles slightly, 30-35 minutes. (If using a dark pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 250 | ||
Calories from Fat: 127 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 103.7mg | 32 % | |
Sodium 1669.9mg | 58 % | |
Potassium 210.1mg | 6 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 28g | ||
Protein 5g | 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: 250
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