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: Crisco(R) Butter No-Stick Cooking Spray; Granulated sugar; 1 pkg. (6 oz.) semi-sweet chocolate chips; 10 tablespoons Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; OR; 1/2 cup plus 2 tbsps. Crisco(R) Butter Flavor All-Vegetable Shortening; 3 large eggs plus 3 large egg yolks; 1/2 teaspoon vanilla extract; 1 cup powdered sugar, plus additional for garnish; 1/4 cup firmly packed brown sugar; 1/2 cup Pillsbury BEST(R) All Purpose Flour; 1/16 teaspoon salt; Fresh raspberries (optional); fresh mint leaves (optional); vanilla ice cream (optional)

Servings: persons

Crisco(R) Butter No-Stick Cooking Spray
Granulated sugar
1 pkg. (6 oz.) semi-sweet chocolate chips
10 tablespoons Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
OR
1/2 cup plus 2 tbsps. Crisco(R) Butter Flavor All-Vegetable Shortening
3 large eggs plus 3 large egg yolks
1/2 teaspoon vanilla extract
1 cup powdered sugar, plus additional for garnish
1/4 cup firmly packed brown sugar
1/2 cup Pillsbury BEST(R) All Purpose Flour
1/16 teaspoon salt
Fresh raspberries (optional)
fresh mint leaves (optional)
vanilla ice cream (optional)

1
HEAT oven to 450u00b0F. Coat six 3/4-cup souffle dishes or custard cups with no-stick cooking spray. Coat inside of each cup with sugar, tapping out excess.
2
COMBINE chocolate chips and shortening in small microwave-safe bowl; microwave on MEDIUM (50% power) 2 minutes or until shortening is melted. Stir until smooth; cool slightly.
3
WHISK eggs, egg yolks and vanilla in large bowl until blended. Stir in powdered sugar and brown sugar; add chocolate mixture and stir until smooth. Add flour and salt; stir until well blended. Divide equally into prepared dishes. Place filled dishes on baking sheet. Bake 13 to 15 minutes or until sides are set and internal temperature reads 160u00b0F. Let stand 5 minutes. Run small knife around sides of cakes to loosen; immediately turn out onto individual serving plates.
4
SPRINKLE with powdered sugar; garnish with raspberries and mint. Serve immediately with vanilla ice cream, if desired.

1059

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 15 ingredients. The key ingredients include: Crisco(R) Butter No-Stick Cooking Spray, Granulated sugar, 1 pkg. (6 oz.) semi-sweet chocolate chips, 10 tablespoons Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening, 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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