Molten Chocolate Cakes with Sugar-Coated Raspberries

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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 cooking spray. Divide batter among muffin cups.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Make garnish: Roll slightly dampened raspberries in sugar.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Top each cake with sugared raspberries and serve immediately.'}

📊 Nutrition Facts

Per serving (8 servings total)