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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Recipe Information
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)
Instructions
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.
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.
In a medium mixing bowl, whisk together the powdered sugar, eggs, and egg yolks until pale and creamy. This will take about 2 minutes.
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Stir in the vanilla extract.
Sift the all-purpose flour into the bowl, and gently fold it into the batter until fully incorporated. Be careful not to overmix.
Evenly divide the batter among the prepared ramekins, filling each about 3/4 of the way full. Place the ramekins on a baking sheet.
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.
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.
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.
Top each warm molten chocolate cake with a pile of sugar-coated raspberries. Serve immediately for the best gooey texture!
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 290.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 347 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
