Molten Chocolate Cakes with Sugar Coated Raspberries
Indulge in the ultimate dessert experience with these decadent Molten Chocolate Cakes with Sugar-Coated Raspberries. Featuring velvety centers of rich, semi-sweet chocolate that ooze blissfully with every bite, these individual cakes are a chocolate lover's dream. Perfectly complemented by a bright and slightly tart garnish of fresh raspberries delicately coated in granulated sugar, these molten cakes are as visually stunning as they are delicious. With just 15 minutes of prep time and a quick 12-minute bake, this dessert is surprisingly simple yet impressively elegant. Serve these warm and gooey treats to wow your dinner guests or add a touch of indulgence to any special occasion.
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Ingredients
- 170 grams semi-sweet chocolate
- 115 grams unsalted butter
- 150 grams powdered sugar
- 3 eggs (large)
- 3 egg yolks
- 60 grams all-purpose flour
- 1 teaspoon vanilla extract
- 150 grams fresh raspberries
- 50 grams granulated sugar
- 1 as needed butter or non-stick spray (for greasing)
- 1 as needed cocoa powder (for dusting ramekins)
Directions
Step 1
Preheat the oven to 220°C (425°F). Grease four 6-ounce ramekins with butter or non-stick spray, and dust them lightly with cocoa powder. Tap out any excess cocoa powder.
Step 2
In a microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate and unsalted butter together. Stir until smooth, then set aside to cool slightly.
Step 3
In a medium mixing bowl, whisk together the powdered sugar, eggs, and egg yolks until pale and creamy. This will take about 2 minutes.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Stir in the vanilla extract.
Step 5
Sift the all-purpose flour into the bowl, and gently fold it into the batter until fully incorporated. Be careful not to overmix.
Step 6
Evenly divide the batter among the prepared ramekins, filling each about 3/4 of the way full. Place the ramekins on a baking sheet.
Step 7
Bake in the preheated oven for 12-14 minutes, or until the edges of the cakes are set and the centers are still slightly jiggly. Do not overbake, as this will prevent the centers from being molten.
Step 8
While the cakes are baking, rinse and pat dry the raspberries. In a small bowl, toss the raspberries with granulated sugar until coated. Set aside.
Step 9
Remove the cakes from the oven and let them cool for 1 minute. Carefully run a knife around the edges of each cake, then invert onto serving plates.
Step 10
Top each warm molten chocolate cake with a pile of sugar-coated raspberries. Serve immediately for the best gooey texture!
Nutrition Facts
| Serving size | (919.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3320.0 |
| Total Fat 195.5g | 0% |
| Saturated Fat 104.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1394.1mg | 0% |
| Sodium 378.4mg | 0% |
| Total Carbohydrate 373.6g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 290.8g | |
| Protein 48.2g | 0% |
| Vitamin D 183.9IU | 0% |
| Calcium 346.8mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1583.0mg | 0% |
Source of Calories