Molten Chocolate Cakes With Sugar-Coated Raspberries

Recipe by bmxmama
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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces semi-sweet chocolate chips or 8 ounces chocolate candy bars, cut into bite-size chunks
  • 5
    large eggs
  • 12
    cup sugar
  • 1
    pinch salt
  • 4
    teaspoons flour (or matzo meal, ground in a blender to a fine powder)
  • 8
    extra-large paper baking cups (or use regular paper muffin cups, which will make 12 cakes)
  • Garnish
  • 1
    (6 ounce) container raspberries, barely moistened and rolled in about
  • 12
    cup sugar, right before serving
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DIRECTIONS

  • 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.
  • *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).
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