Molten Chocolate Cakes with Raspberry Sauce

Name: Molten Chocolate Cakes with Raspberry Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 237 milliliters butter, cubed, plus 2 tablespoons for ramekins; 4 egg yolks; 4 eggs; 2 Tbsps all-purpose flour; 2 Tbsps heavy cream; 1 Tbsp Kirsch, optional; 1 pint fresh raspberries; 0 teaspoons salt; 340 grams semisweet chocolate, chopped, divided; 118 milliliters sugar, plus 2 tablespoons for dusting ramekins; 2 Tbsps sugar

Molten Chocolate Cakes with Raspberry Sauce might be just the dessert you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 1253 calories, 16g of protein, and 91g of fat. This recipe serves 4. Head to the store and pick up raspberries, sugar, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Molten Chocolate Cakes with Chunky Raspberry Sauce, Chocolate Molten Cakes with Strawberry Sauce, and Molten Chocolate Cakes with Cherry Sauce.

Instructions

Watch how to make this recipe.

To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.

Ingredients you will need

Heavy Cream

Chocolate

Equipment you will use

Double Boiler

Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.

Ingredients you will need

Butter

Sugar

Equipment you will use

Ramekin

Oven

In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Double Boiler

Bowl

Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.

Ingredients you will need

Almond Extract

Chocolate

Egg Yolk

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Ramekin

Bowl

Using a small scoop or tablespoon, form the chilled ganache into 8 balls.

Put 1 into the center of each ramekin and press down slightly to cover with the batter.

Equipment you will use

Ramekin

(Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes.

Equipment you will use

Baking Sheet