Imagine cutting into a warm, velvety chocolate cake and watching as a river of rich, dark chocolate cascades onto your plate, perfectly complemented by bursts of tangy raspberries. This isn't just a dessert—it's a sensory experience that transforms an ordinary moment into a gourmet celebration. Our Raspberry Molten Chocolate Cake is the secret weapon in your culinary arsenal, promising to impress dinner guests and satisfy even the most discerning chocolate lovers with its luxurious French-inspired elegance.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup dark chocolate, chopped
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (218°C). Generously butter four 6-ounce ramekins or individual baking dishes, ensuring complete coverage to prevent sticking.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Melt the unsalted butter and dark chocolate together, stirring continuously until smooth and fully combined. Remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk together eggs, egg yolks, and sugar until the mixture becomes light, pale, and slightly frothy, approximately 3-4 minutes.
- Gently fold the melted chocolate mixture into the egg mixture, ensuring smooth integration without deflating the eggs.
- Sift the all-purpose flour into the chocolate mixture and fold carefully until just combined. Avoid overmixing to maintain the cake's delicate texture.
- Divide fresh raspberries evenly among the prepared ramekins, placing them at the bottom of each dish.
- Pour the chocolate batter over the raspberries, filling each ramekin about 3/4 full.
- Place ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes. The edges should be set, but the center should remain slightly jiggly.
- Remove from oven and let rest for 1-2 minutes. Run a thin knife around the edges to loosen.
- Carefully invert each ramekin onto a serving plate. If needed, let sit for 30 seconds before lifting the ramekin.
- Dust with powdered sugar and garnish with additional fresh raspberries if desired. Serve immediately while the chocolate center remains warm and molten.
Tips
- Temperature is crucial: Ensure your butter and chocolate are melted slowly and smoothly to prevent seizing.
- Don't overbeat the eggs: Whisk until light and frothy, but stop before they become too stiff.
- Use high-quality dark chocolate for the most intense flavor.
- Butter your ramekins generously and thoroughly to ensure easy cake release.
- Timing is everything: Remove the cakes from the oven when edges are set but the center is still soft.
- Serve immediately after baking to enjoy the signature molten center.
- For a professional touch, use fresh, ripe raspberries and dust with powdered sugar just before serving.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 40g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 150mg
