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5 from 1 vote

MOLTEN CHOCOLATE CAKE

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • MOLTEN CHOCOLATE CAKE
  • 1 pkg 4 oz semi-sweet baking chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp flour
  • RASPBERRY COULIS
  • 3 Tbsp water
  • 1/2 cup sugar
  • 12 oz raspberries fresh or frozen

Instructions

  • MOLTEN CHOCOLATE CAKE
  • Microwave the butter and chocolate in a medium bowl for about 1 minute. Stir and then microwave in 20 second intervals until melted and smooth.
  • Stir in the powdered sugar and then add the eggs and egg yolks.
  • Mix everything well (I did it all with a fork), and then add the flour. Once the mixture is smooth, spoon into prepared dishes.
  • You can use 4 small custard cups/ramekins, or you can pour batter into 10 paper-lined muffin cups. I have a heart shaped muffin pan that I wanted to use to make a fun Valentines Day treat, and it worked great too. Just make sure to grease the ramekins really well before pouring the batter in.
  • Bake at 425 for 12-14 minutes.
  • Let stand for about 1 minute and then carefully run knife around cakes to loosen and then invert onto dessert plates.
  • Serve warm with whipped cream.
  • I also made a Raspberry Coulis to drizzle on the top and it was wonderful!
  • RASPBERRY COULIS
  • Mix sugar and water in saucepan over medium heat and stir until sugar is completely dissolved (about 5 minutes).
  • Put the sugar mixture in a blender with the raspberries and blend until smooth.
  • Strain the sauce through a fine mesh sieve and then drizzle over the cake. I use a condiment bottle to make a perfect drizzle and then store any extra sauce in the fridge.