Molten Chocolate Cake with Raspberry Filling

Name: Molten Chocolate Cake with Raspberry Filling
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Confectioners sugar for sprinkling; 170 grams dark chocolate (70 percent cacao), chopped; 3 larges eggs, at room temperature; 59 milliliters all-purpose flour; 118 milliliters granulated sugar; 16 fresh raspberries; 4 teaspoons seedless raspberry preserves; 1 pinch Pinch of salt; 1 stick unsalted butter, plus melted butter for brushing; 1 Tbsp unsweetened cocoa powder

You can never have too many dessert recipes, so give Molten Chocolate Cake with Raspberry Filling a try. Watching your figure? This vegetarian recipe has 687 calories, 9g of protein, and 44g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for valentin day. A mixture of raspberry preserves, raspberries, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess.

Ingredients you will need

Cocoa Powder

Butter

All Purpose Flour

Equipment you will use

Ramekin

Whisk

Bowl

Transfer the ramekins to a sturdy baking sheet.

Equipment you will use

Baking Sheet

Ramekin

In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Let cool slightly.

In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.

Ingredients you will need

Raspberry Preserves

Raspberries

Equipment you will use

Bowl

In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.

Ingredients you will need

Granulated Sugar

Chocolate

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

Spatula

Bowl

Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter.

Ingredients you will need

Chocolate

Raspberries

Equipment you will use

Ramekin

Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly.

Equipment you will use

Oven

Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

Equipment you will use

Ramekin

Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners sugar and serve immediately.

Ingredients you will need

Powdered Sugar