These individual molten chocolate cakes are simple and elegant, and they bake in under 10 minutes. You can use a standard muffin pan or individual ceramic dishes. The cake batter is sturdy and you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, then remove the pan in advance of baking and let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop them into the oven as you're clearing the main course dishes.
- 1 cup unsalted butter
- 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
- 5 large eggs
- 1/2 cup sugar
- Pinch of salt (or use salted butter and omit the salt)
- 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
- 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes) -- or put in small ceramic cake dishes.
- 1 (6 ounce) container raspberries
- A half scoop of vanilla ice cream or a dollop of fresh whipped cream
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan with simmering water; then remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves, then beat the mixture into chocolate until smooth. Beat in flour or matzo meal until combined. (Batter can be made up to six hours ahead; remember to return to room temperature an hour or so before baking.)
- Before serving dinner, heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Or divide amongst 8 ceramic cake dishes
- Bake until batter puffs but center is not hardened, about 8 to 10 minutes. Carefully lift cakes out and set them on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with raspberries and a side of ice cream and serve immediately. (The recipe I adapted this from called for sugared raspberries, but I found them too sweet. I prefer the tartness and contrast of unadulterated fresh raspberries.
|Amount Per Serving||%DV|
|Serving Size 125g|
|Recipe makes 8 servings|
|Calories from Fat 311||66%|
|Total Fat 35.06g||44%|
|Saturated Fat 21.05g||84%|
|Trans Fat 0.0g|
|Total Carbs 33.18g||9%|
|Dietary Fiber 2.3g||8%|