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Molten Chocolate Cakes with Sugar-Coated Raspberries
Molten Chocolate Cakes with Sugar-Coated Raspberries
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Decadent and easy molten chocolate cupcakes, ready in under 10 minutes and great for prepping ahead.
Ingredients:
  • 1 cup unsalted butter
  • 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
  • 5 large eggs
  • 0.5 cup sugar
  • Pinch of salt
  • 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
  • cooking spray
  • 1 (6 ounce) container raspberries, rinsed and drained
  • 0.5 cup white sugar, or as needed
Instructions:
  • 1. Slowly melt butter and chocolate together in a heat-proof bowl over simmering water; once melted, remove from heat. 2. Use a hand mixer to beat eggs, sugar, and salt until sugar dissolves. 3. Gently fold the egg mixture into the melted chocolate until smooth. 4. Slowly incorporate flour into the mixture until just combined. 5. (Optional) Batter can be made a day ahead and should be brought to room temperature before baking.
  • Preheat the oven to 450°F (230°C) with the rack in the middle position.
  • Prepare a standard-size muffin tin by lining it with 8 extra-large muffin papers that extend above the cups for easy removal. Spray the papers with cooking spray before evenly dividing the batter among the muffin cups.
  • Bake for 8 to 10 minutes until the batter puffs but the center is still slightly gooey. Gently remove the cakes from the tin and place them on a flat surface. Peel off the papers and transfer the cakes to individual dessert plates.
  • Create a beautiful garnish by delicately rolling fresh raspberries in sugar.
  • Garnish each cake with sweetened raspberries and serve promptly.

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