Raspberry Molten Chocolate Cake
A rich and decadent raspberry molten chocolate cake that combines bittersweet chocolate with fresh raspberries for a perfect balance of flavors. This easy-to-make dessert features a gooey chocolate center and is ideal for impressing guests or indulging in a sweet treat at home.
Equipment
- 4 to 8 (6-ounce) ramekins or a standard muffin tin
- Medium saucepan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooking spray or butter for greasing
Ingredients
- 6 ounces high-quality bittersweet chocolate
- 1/2 cup unsalted butter
- 2 tablespoons cocoa powder
- 1 cup fresh raspberries
- 1 teaspoon raspberry extract
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Ramekins: Grease the ramekins with butter and dust with cocoa powder.
- Melt the Chocolate: In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth.
- Mix the Batter: Whisk together eggs, egg yolks, and sugar until light and fluffy. Stir in vanilla extract and raspberry extract.
- Combine Ingredients: Slowly fold in the melted chocolate mixture, followed by the flour and salt, mixing until just combined.
- Add Raspberries: Gently fold in fresh raspberries to evenly distribute throughout the batter.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- Bake: Preheat oven to 425°F (218°C) and bake for 10-12 minutes until the edges are set but the center is soft.
- Cool and Serve: Let cakes cool for 1-2 minutes before gently running a knife around the edges and inverting onto plates.
- Garnish: Serve with powdered sugar, vanilla ice cream, or raspberry coulis.
Notes
For a stronger raspberry flavor, increase the raspberry extract to 1.5 teaspoons.
Cakes can be stored in the refrigerator for up to 3 days and reheated in the microwave for 15-20 seconds.
To make ahead, prepare the batter and store it in ramekins in the fridge for up to 24 hours before baking.