Molten Chocolate Cakes With Raspberries Recipe

Name: Molten Chocolate Cakes With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins; 7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups); 1/2 cup granulated sugar; 1/4 tsp. table salt; 3 large eggs, at room temperature; 3 Tbs. tawny port; 1/2 tsp. pure vanilla extract; 1 Tbs. unbleached all-purpose flour; Confectioners' sugar for dusting; Raspberries for garnish

Servings: persons

4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
1/2 cup granulated sugar
1/4 tsp. table salt
3 large eggs, at room temperature
3 Tbs. tawny port
1/2 tsp. pure vanilla extract
1 Tbs. unbleached all-purpose flour
Confectioners' sugar for dusting
Raspberries for garnish

1
Position a rack in the center of the oven and heat the oven to 425u00b0F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed
2
Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.
3
Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds
4
Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners' sugar, top with a few raspberries, and serve warm.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins, 7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups), 1/2 cup granulated sugar, 1/4 tsp. table salt, and more.

Yes, Molten Chocolate Cakes With Raspberries 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.

Molten Chocolate Cakes With Raspberries

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