Molten Chocolate Cakes With Sugar-Coated Raspberries

Molten Chocolate Cakes With Sugar-Coated Raspberries

539

"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 serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. 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."

Ingredients

servings 494 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. 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.)
  2. 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.
  3. 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.
  4. Top each with sugared raspberries and serve immediately.

Footnotes

  • *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.)

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

539
  1. 705 Ratings

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I've cooked this twice. First time, I prepared it and then put it in the refrigerator for 3 hours and cooked it after dinner. Second time, I cooked it straight away. It was definitely better the...

Hubby and I travel frequently, several times a month, which means we eat out frequently as well. We've both had our share of Molten Lava Cakes in fine restaurants all over the country. And so yo...

This is, hands down, my favorite dessert. A.k.a. chocolate lava cakes, they can be served with raspberry liqueur drizzled on the plate with a mint garnish or topped with whipped cream. I've p...