Chocolate Raspberry Molten Cakes
6th August, 2009 - Posted by Emily - Comments
Apparently I only write about desserts lately! I guess that’s probably because they’re the only things I cook worth writing about. I originally made these cakes for our Valentine’s Day dinner at home this year and made them again tonight. They are so easy to make and are probably one of my favorite desserts I’ve ever made. The cake is rich, but still fluffy, and the raspberry filling makes it really moist. When searching for the original recipe online, I found this recipe that I must try next!
Molten Chocolate Cake with Raspberry Filling
Makes 4 – From Food & Wine magazine
1/2 cup butter (plus more for brushing)
1 tablespoon cocoa powder
1/4 cup flour
6 oz dark chocolate (recommended: Ghirardelli 60% cacao bittersweet chips)
16 raspberries
4 teaspoons raspberry jam
1/2 cup sugar
3 eggs
Pinch of salt
Powdered sugar (for dusting)
Preheat the oven to 425 degrees. Brush 4 ramekins or small baking dishes with butter. Dust with cocoa powder. Place ramekins on baking sheet.
Melt the butter and chocolate over low heat in a small saucepan. Once melted, remove from heat and let cool slightly. Meanwhile, mash the raspberries and jam in a small bowl with a fork.
Beat the eggs and sugar at medium-high speed for a few minutes until pale yellow and thick. Add the cooled chocolate and butter mixture. Fold in the flour and salt, leaving no streaks.
Spoon 2/3 of the batter into the prepared ramekins. Add raspberry filling in each, then top with the remaining batter.
Bake for 16 minutes, until tops are cracked and centers still slightly jiggly. Cool for 10 minutes. Invert onto plate. Dust with powdered sugar. Serve with vanilla ice cream and high-quality chocolate sauce (recommended: Guittard brand).