Molten Chocolate Cakes With Raspberries And Cream Recipe

Name: Molten Chocolate Cakes With Raspberries And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons unsalted butter plus; 1/4 pound unsalted butter 1 stick; 4 teaspoons all purpose flour divided, plus; 2 tablespoons all purpose flour; 6 ounces semisweet chocolate or bittersweet, chopped; 2 tablespoons heavy cream cold; 2 tablespoons confectioners' sugar; 2 eggs; 2 egg yolks; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 salt; 1/2 cup heavy cream cold; 2 tablespoons confectioners' sugar; 1 tablespoon liqueur nut-flavored; 1/2 pint fresh raspberries; 4 mint sprg; cocoa Sweetened, as garnish

Servings: persons

1 1/2 teaspoons unsalted butter plus
1/4 pound unsalted butter 1 stick
4 teaspoons all purpose flour divided, plus
2 tablespoons all purpose flour
6 ounces semisweet chocolate or bittersweet, chopped
2 tablespoons heavy cream cold
2 tablespoons confectioners' sugar
2 eggs
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
1 salt
1/2 cup heavy cream cold
2 tablespoons confectioners' sugar
1 tablespoon liqueur nut-flavored
1/2 pint fresh raspberries
4 mint sprg
cocoa Sweetened, as garnish

1
Preheat the oven to 450 degrees. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
2
In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
3
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.
4
Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
5
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

876

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 18 ingredients. The key ingredients include: 1 1/2 teaspoons unsalted butter plus, 1/4 pound unsalted butter 1 stick, 4 teaspoons all purpose flour divided, plus, 2 tablespoons all purpose flour, and more.

Yes, Molten Chocolate Cakes With Raspberries And Cream 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 And Cream

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