Decadent Molten Chocolate Cakes with Raspberry Bliss

Experience the rich, gooey goodness of our Decadent Molten Chocolate Cakes with Raspberry Bliss, a vegetarian American dessert that’s perfect for any occasion. With a luscious molten center and a vibrant topping of sugar-coated raspberries, this recipe is sure to impress. It contains eggs, dairy, and gluten, making it a treat for those without allergies.

These cakes are versatile enough to serve at dinner parties or as a special family dessert. Packed with flavor and a touch of elegance, they are a must-try!

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Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 10 minutes

Overview

These molten chocolate cakes are a delightful and elegant dessert that can be prepared in advance and baked in under 10 minutes. Perfect for impressing guests, these cakes feature a rich, gooey center and are topped with sugar-coated raspberries for a touch of sweetness and color.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup unsalted butter
• 8 Ounces semisweet chocolate chips, divided
• 5 Large eggs
• 0.5 Cup sugar
• 1 Pinch salt, to taste
• 4 Teaspoons flour, sifted
• Cooking spray

Garnish

• 1 6 Ounces (oz) container raspberries, drained
• 0.5 Cup white sugar

Steps

1. Melt the butter and semisweet chocolate chips, divided, in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2. In a medium bowl, beat the eggs, sugar, and salt with a hand mixer until the sugar dissolves.
3. Beat the egg mixture into the chocolate until smooth. Beat in the flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
4. Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C).
5. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers. Spray muffin papers with cooking spray. Divide the batter among the muffin cups.
6. Bake until the batter puffs but the center is not set, about 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
7. For the garnish, roll slightly dampened raspberries in white sugar.
8. Top each cake with sugared raspberries and serve immediately.

Tips

• Use unsalted butter to avoid overly salty cakes.
• Regular-sized paper muffin cups can be used to make 12 smaller cakes.