Description
The Raspberry Molten Chocolate Cake is a sophisticated dessert that combines the best of two worlds: rich, dark chocolate, and tart, juicy raspberries. The cake’s main attraction is its molten center—when you cut into it, the chocolate flows out like a rich lava, creating a warm, gooey experience that is both indulgent and irresistible.
Ingredients
For the cake:
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1/2 cup (115g) unsalted butter, plus extra for greasing the ramekins
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6 oz (170g) dark chocolate (70% cocoa), chopped
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1/2 cup (100g) granulated sugar
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2 large eggs
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2 large egg yolks
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1/4 cup (30g) all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
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1/4 cup fresh raspberries (plus extra for garnish)
For the raspberry coulis (optional):
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1/2 cup fresh raspberries
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1 tablespoon sugar
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1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with flour. Alternatively, you can line the ramekins with parchment paper for easier removal after baking. This step ensures that your molten cakes will slide out smoothly when it’s time to serve.
In a medium heatproof bowl, combine the unsalted butter and chopped dark chocolate. You can melt the mixture in the microwave in 30-second intervals, stirring in between, or use a double boiler on the stove. Stir occasionally until the chocolate and butter are fully melted and smooth. Once melted, set the bowl aside to cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract. Whisk until the mixture becomes smooth and light in texture. Gradually stir in the melted chocolate-butter mixture, making sure everything is evenly combined. Then, add the flour and salt, mixing until just incorporated. Be cautious not to overmix, as this could affect the cake’s texture.
Now, gently fold in the fresh raspberries. The raspberries should be evenly distributed throughout the batter, but try to avoid breaking them up too much. This ensures that you’ll have little pockets of raspberry goodness in your molten cake.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. This ensures that the cakes have enough space to rise and form the molten center during baking.
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The cakes should be set around the edges but still soft and jiggly in the center. You want the middle to stay gooey, as this is the hallmark of a molten chocolate cake. If you’re unsure, check the cakes at the 10-12 minute mark to make sure they’re not overbaked.
While the cakes are baking, you can prepare the raspberry coulis to drizzle over the molten cakes for an extra burst of flavor. In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Once done, strain the mixture through a fine-mesh sieve to remove the seeds.
Once your cakes are done baking, allow them to cool for 1-2 minutes. Carefully run a knife around the edges of the ramekins to loosen the cakes. Then, gently invert the ramekins onto plates to release the molten cakes. Drizzle with the raspberry coulis and garnish with extra fresh raspberries for a stunning presentation.
Notes
For an extra touch of elegance, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh raspberries on top make it even more stunning and flavorful. Best enjoyed warm when the center is perfectly gooey!
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Raspberry Molten Chocolate Cake Recipe