Molten Chocolate Cakes With Chunky Raspberry Sauce

Name: Molten Chocolate Cakes With Chunky Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 2 cups fresh or thawed frozen raspberries; 1 tablespoon lemon juice; 1 tablespoon sugar; Cakes:; ½ tablespoons unsalted butter (1 1/2 sticks), cut into small pieces; 8 ounces bittersweet chocolate, finely chopped; 3 large eggs, at room temperature; 3 large egg yolks, at room temperature; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour

Servings: persons

Sauce:
2 cups fresh or thawed frozen raspberries
1 tablespoon lemon juice
1 tablespoon sugar
Cakes:
½ tablespoons unsalted butter (1 1/2 sticks), cut into small pieces
8 ounces bittersweet chocolate, finely chopped
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

1
Make sauce: Place raspberries in a large bowl and stir in lemon juice and sugar. Use a fork to mash until sugar is dissolved and sauce is chunky. Cover and chill well before serving.
2
Make cakes: Preheat oven to 425u00b0F. Butter 8 3/4-cup ramekins or custard cups. Dust with sugar and tap out excess. Place on a large baking sheet.
3
Melt 12 Tbsp. butter with chocolate in top of a double boiler over barely simmering water, stirring often. Remove from heat and let cool slightly.
4
Using an electric mixer on medium-high speed, beat eggs and egg yolks with sugar and vanilla until light and fluffy, about 6 minutes. Fold in flour and chocolate mixture. Divide batter between ramekins and bake until firm yet slightly soft in center, 10 to 12 minutes. Do not overbake.
5
Run a knife around outside of cakes to loosen and carefully turn out onto small plates. Serve warm with raspberry sauce.
6
Be sure not to overbake these cakes; they should be firm on the outsides and slightly soft in the centers. .

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Sauce:, 2 cups fresh or thawed frozen raspberries, 1 tablespoon lemon juice, 1 tablespoon sugar, and more.

Yes, Molten Chocolate Cakes With Chunky Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!