No matter it is Valentine’s Day or not, these molten chocolate cakes are luscious and tempting during any time of the year. Steaming hot thick and creamy chocolate oozing out with tangy raspberries filling is just irresistible And the great news is that these cakes can be made a few hours ahead. No need to rush at the last-minute. This is a perfect fitting dessert for Bryan and I. Since Bryan loves fresh and tangy finish to his meal and I like something chocolatety and creamy, these little cakes made both of us very happy. Enjoy a sweet Valentine’s Day with your loved one!
Molten Chocolate Cakes with Raspberry Filling (Adapted from Bonappetit.com)
– ¼ cup sugar
– ¼ cup unsalted butter (cut into small pieces), plus extra for ramekins
– 2 ounce bittersweet or semisweet chocolate (chopped)
– 2 tablespoons unsweetened cocoa powder
– 2 large egg yolks
– 1 large egg
– 2 teaspoons all-purpose flour
– fresh raspberries
– powdered sugar (optional)
– vanilla ice-cream (optional)
– 6 fresh raspberries
– 1 tablespoon seedless raspberry jam or preserve
- Preheat the oven to 350˚F.
- Take ¼-tablespoon butter and coat the inside of two 1-cup ramekins throughly. Set aside.
- In a medium bowl filled with tap water, put the 6 raspberries in and move them around gently to wash them. Take them out and dry with a paper towel. Place them in a small bowl. Smash them with a fork. Stir in the jam and mix everything together. Set aside.
- In a small bowl, whisk the cocoa powder and sugar together until blended. Set aside.
- In a small saucepan over very low heat, stir the chopped chocolate and butter together until everything is melted and smooth. Remove from heat and whisk in the cocoa mixture. While whisking, add the egg yolks and egg one at a time. Whisk in the flour at last. Divide the batter between the prepared ramekins leaving 3 tablespoons of batter behind. Place 2-teaspoon raspberry mixture in each ramekin over the cake batter. Try to place them in the center. Then, cover the raspberry filling with the rest of the cake batter.
- Bake the cakes for 22 – 25 minutes until the cake edges are set but the center is still shinny. Take them out of the oven and let it cool at room temperature for about 5 minutes. Run a sharp knife around the edges and turn out onto serving plates. Dust with powdered sugar. Decorate with raspberries and place the ice cream on the side. Serve immediately.
- If you do not like raspberry, you can use strawberry. Of course, you can skip the filling completely.
- This is a great make-ahead dessert. You can cover the unbaked cake with plastic wrap and leave in the fridge for a few hours. Take them out and bake in the oven uncover when ready.
- Personally, I love to serve with vanilla ice cream. It just makes the dish a bit more special.