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Molten Chocolate Cakes with Raspberries

Molten Chocolate Cakes with Raspberries

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4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
1/2 cup granulated sugar
1/4 tsp. table salt
3 large eggs, at room temperature
3 Tbs. tawny port
1/2 tsp. pure vanilla extract
1 Tbs. unbleached all-purpose flour
Confectioners’ sugar for dusting
Raspberries for garnish

Method:- Position a rack in the center of the oven and heat the oven to 425°F. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed

Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.

Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds

Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 17; Protein (g): 6; Monounsaturated Fat (g): 9; Carbohydrates (g): 38; Polyunsaturated Fat (g): 1; Sodium (mg): 170; Cholesterol (mg): 135; Fiber (g): 4;

Author Bio:-Sunny Popali is Part time Chef, cooks only for friends and family. Professionally Sunny Popali is SEO Director at, Tempo has pioneered a trouble-free process for clients to achieve a high-impact, impressive web site built for maximum ROI. For over a decade Tempo has been Phoenix, Arizona and the USA's favorite web design and digital marketing firm.

Molten Chocolate Cakes with Sugar Coated Raspberries

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serrve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pas far enough in advance of baking to let the batter return to room temperature

Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in raspberry flavor and vanilla. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.

Bake 10 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates.

For the Raspberry Sauce, mix raspberries and raspberry extract until well blended. Serve with cakes.

Step-by-Step Photos

1. First step for making these Molten Chocolate Cakes is to melt some chocolate with the butter until smooth. You can do the melting in a small saucepan on the stove-top, but I generally use the microwave, heating it in short 30-second spurts and stirring between each heating. You'll want to set aside the melted chocolate, so it can cool a bit while you make the rest of the batter. You'll also want to prepare your ramekins, by brushing with melted butter and dusting with a flour/cocoa mixture.

For the batter, we'll start by beating together the eggs and sugar until thick and creamy. You don't want to skimp on this step, as there is no leavening in these cakes beyond the eggs, so be sure to beat for the full 2 minutes. The mixture should be lighter in colour and thicker.

2. Next, we'll mix in the melted chocolate on low speed, just until combined and there are no streaks of chocolate visible. Finally, we'll fold in a bit of flour, again, just mixing until there is no visible flour.

3. Place a spoonful of batter into the bottom of the prepared ramekin, then add a dollop of the raspberry mixture (which is just fresh raspberries, mashed and mixed with a little raspberry jam) in the centre. Top with more batter. (You can cover and refrigerate the ramekins at this point, if making ahead). Bake in preheat oven for 12-15 minutes. You'll want to watch closely to avoid over-baking. Baking time will be extended slightly if your batter was cold from the refrigerator. Watch for the top to be set and crack, then take them right out of the oven. Allow them to stand a few minutes, then turn them out onto a plate. Serve warm, dusted with icing sugar.

Molten Chocolate Cakes With Sugar-Coated Raspberries

This came to me from a fellow guest at a friend's wedding. It was originally from USA Weekend Magazine. She swears by the recipe so I thought I would share!

Ingredients You'll Need

2 sticks (8 ounces) unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 tsps. flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish: 1 6-ounce container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving

*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.) Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.


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.

Per serving: 501 calories, 5g protein, 46g carbohydrates, 35g fat (20g saturated), 3g fiber, 63mg sodium.

Molten Chocolate Cakes with Sugar-Coated Raspberries

Serves 8

2 sticks (8 ounces) unsalted butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch salt
4 teaspoons flour
8 extra-large paper muffin cups (separated, if foil-lined foil reserved or discarded)
1 container (6 ounces) raspberries flicked with water and rolled in sugar before

Adjust oven rack to middle position heat oven to 450 degrees. Line a muffin tin (1/2 cup capacity) with muffin papers (they should extend above cups to facilitate removal.) coat papers with vegetable cooking spray.
Melt butter and chocolate in a medium heatproof bowl over a pan of simmering water remove from heat. With a hand mixer, beat eggs, sugar, and salt in medium bowl until sugar dissolves. Beat eggs, then flour, into chocolate until smooth.

Divide batter among prepared papers. Bake until batter puffs, but center is not set, 8 to 10 minutes. Remove and let stand 5 minutes. Carefully lift cakes from tin and transfer to a dessert plates remove papers (or not). Flick raspberries with water and roll in remaining sugar. Top each with sugared berries and serve.

Molten Chocolate Cakes

Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres.

Most recipes will simply have you undercooking a chocolate cake batter, so the outside is set like cake but the inside is raw batter that pours out like lava when you cut into it. Hence the name!

But why settle for cake batter when you can have the real thing? I’ll take molten real chocolate over raw cake, thanks!

Molten Chocolate Cakes

I love chocolate cake. It’s one of my biggest cravings, one that pops up over and over again (almost always late at night). But in the last few years, I’ve noticed something disturbing (to me, at least): I don’t seem to be able to eat it anymore. Take last month, for instance:

Brandon was out with some friends so I was home alone. For some reason when I’m home alone I always want to bake so I decided I would finally indulge my chocolate cake craving and make a cake. After looking though my delicious account, I decided to try Smitten Kitchen’s Peanut Butter and Chocolate cake. So I went to all the trouble of making the cake layers and the two different kinds of icing and after a couple hours finally sat down with a delicious looking piece of it to eat. I took two bites, two bites, and I had to set it down. I couldn’t eat anymore. It’s not a bad cake, in fact, it’s a wonderful cake but it was just so rich that it was too much for me. I thought maybe the peanut butter and chocolate icings were the problem but when I took another bite of just the cake it was still too much.

Sadly, this isn’t the first time this has happened. Despite my love for chocolate cake, I can’t remember the last time I had a whole piece. I don’t know if my tastes changed or what, but I seem to be unable to eat any really rich, uber sweet desserts anymore. I know this a good thing as far as my diet is concerned, but it still makes me sad. Apparently it’s possible to love something, but not really like it anymore. How does that work? What is wrong with my brain or my body that I get insane cravings for chocolate cake and then can’t even eat it?!

But there’s hope! That’s where today’s recipe comes in. These Molten Chocolate cakes? Oh, I can eat these. I can eat a lot of these, in fact. And they are wonderful. They are rich and chocolaty, but not but too much. Maybe it’s the fact that they are cupcake sized and therefore easier to handle than a big slab of cake. Or maybe it’s because they don’t have icing to overpower the chocolaty goodness. Or maybe it’s the addition of a raspberry on top that makes me feel less guilty because, hey, I’m filling my daily fruit requirement, thank you very much.

I also like this recipe because it’s very easy to halve or double depending on your needs. I halved the recipe and got 6 little cakes, which is the perfect amount for our two person household. I get to satisfy my chocolate craving without feeling guilty like I do when I make a whole cake. These are best served right out of the oven, obviously, so that the center will be gooey and warm, but the batter is very forgiving. This recipe is beyond easy to make. If you wanted to serve these after dinner, you can make the batter ahead of time (up to 6 hours), pour it in your cupcake pan and refrigerate. Take the pan out before dinner to bring it back to room temp, then put it in the oven while you’re clearing the table. The cakes are ready in 10 minutes. You can pretty them up with some fruit and a dusting of powdered sugar or serve just as they are. Either way they are delicious.

Molten chocolate cakes

These cakes have a tender crust and an oozing, fudgy center. Dorian McCarron, executive chef of Delfino in Roslindale, uses 6-ounce metal baba molds, also called dariole ( or You can also use porcelain ramekins or custard cups, but those with slightly higher and tapered sides (2 inches) are preferable to the shorter, straight-sided cups. Crate & Barrel's 6-ounce Stockholm ramekins are a perfect shape and size. Don't overcook the cakes or let them sit too long in their cups after baking. You can prepare the batter ahead, let it sit at room temperature for up to 2 hours, then fill the cups and bake them before serving.

Butter (for the cups)
Sugar (for the cups)
1/2cup (1 stick) unsalted butter, cut up
5ounces bittersweet chocolate, chopped
1/2cup sugar
1cup minus 2 1/2 tablespoons sifted flour
Fresh raspberries (for serving - optional)

1. Set the oven at 350 degrees. Butter four 6-ounce, tapered ramekins, custard cups, or baba molds. Coat with sugar, shaking out the excess.

2. In a heatproof bowl set over, but not touching, a pan of simmering water, place the butter and chocolate. Stir often until the mixture is melted and smooth. Remove the bowl from the water. Wipe the bottom. Cool 2 minutes.

3. Whisk in the sugar, then the eggs, beating for 30 seconds or until the batter thickens. Add the flour and stir until blended.

4. Spoon the batter into the cups. Set them on a baking sheet. Bake metal cups for 12 minutes, porcelain cups for 14 minutes, or until the tops are just set and the centers soft. Let the cups sit for 2 minutes. Using a dish towel to hold the cups, run a dull knife around the inside of each cup and invert the cakes onto plates. Garnish with raspberries, if you like. - Adapted from Delfino restaurant

A decadent and incredibly easy molten chocolate cake recipe with hints of fruitiness from the red wine.


  • 1 stick butter
  • 8 ounces semisweet chocolate
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 eggs
  • 3 TBSP red wine
  • 1 1/2 TBSP flour
  • Confectioners’ sugar for dusting
  • Raspberries for garnish


  1. Butter 6 four ounce ramekins and place in an empty 13 x 9 inch pan
  2. Preheat oven to 425 degrees
  3. Boil a kettle of water and keep hot
  4. Into a medium sauce pan, place butter and chocolate
  5. Melt over medium heat, stirring occasionally
  6. When melted, remove from heat and whisk in sugar and salt. Sitr until combined and sugar is dissolved, 2 to 3 minutes
  7. Whisk in the eggs for 1 minute until smooth
  8. Add the red wine and whisk until combined
  9. Sprinkle the flour on top and whisk until combined
  10. Pour evenly into the buttered ramekins
  11. Carefully pour the hot water into the pan until the ramekins are half way submerged
  12. Bake in preheated oven for 15 minutes or until top is dry and center is set
  13. Remove from oven and place ramekins on cooling rack for 2 to 3 minutes
  14. Serve warm garnished with confectioners sugar and raspberries if desired

Nutrition Information:


Serving Size:

Nutrition information not always accurate

Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.