Originally From
Sprung From
Molten Chocolate Cakes
CristinaGutierrez wants to cook this
8-12
Dessert
- 1 cup unsalted butter or margarine
- 8 oz. semisweet chocolate chips, or bars, cut into bite-size chunks
- 5 large eggs
- 1/2 cup sugar
- Pinch of salt
- 4 tsp. flour
- 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
- --Garnish--
- 6 oz fresh or frozen and thawed raspberries
- 1/2 cup regular sugar
- Powered sugar
- Preheat oven to 450.
- Melt butter and chocolate over low heat or in a double boiler; remove from heat.
- Beat eggs, sugar and salt with a mixer in a medium bowl until sugar dissolves. Beat chocolate into the egg mixture until smooth. Mix in flour until just combined.
- Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin cups or 12 regular sized cups. Spray with cooking spray. Divide batter among the muffin cups. Bake until batter puffs but center is not set, 8 to 10 minutes. Remove the cakes from the pan and peel off the paper.
- Dust the tops with powdered sugar if desired. Roll slightly moistened raspberries in regular sugar (sugar optional) and place on top of each cake (the middle will start to fall in, don’t worry this normal, but this is another reason they are best served right out of the oven as they droop more and more as time goes on).
- Serve immediately.
- Melt butter and chocolate over low heat or in a double boiler; remove from heat.
- Beat eggs, sugar and salt with a mixer in a medium bowl until sugar dissolves. Beat chocolate into the egg mixture until smooth. Mix in flour until just combined.
- Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin cups or 12 regular sized cups. Spray with cooking spray. Divide batter among the muffin cups. Bake until batter puffs but center is not set, 8 to 10 minutes. Remove the cakes from the pan and peel off the paper.
- Dust the tops with powdered sugar if desired. Roll slightly moistened raspberries in regular sugar (sugar optional) and place on top of each cake (the middle will start to fall in, don’t worry this normal, but this is another reason they are best served right out of the oven as they droop more and more as time goes on).
- Serve immediately.
