Molten Chocolate Cakes with Sugar-Coated Raspberries

Name: Molten Chocolate Cakes with Sugar-Coated Raspberries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsalted butter; 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks; 5 large eggs; 0.5 cup sugar; Pinch of salt; 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder); cooking spray; 1 (6 ounce) container raspberries, rinsed and drained; 0.5 cup white sugar, or as needed

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These molten chocolate cupcakes are simple and elegant, and they bake in under 10 minutes in a standard cupcake or muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Recipe by USA WEEKEND columnist Pam Anderson

Updated on February 3, 2023

close up view of Molten Chocolate Cakes with Sugar-Coated Raspberries garnished with powdered sugar on a white plate

11

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

1 cup unsalted butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
cooking spray

Garnish:

1 (6 ounce) container raspberries, rinsed and drained
½ cup white sugar, or as needed

Directions

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.)
Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
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.
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.
Make garnish: Roll slightly dampened raspberries in sugar.
Top each cake with sugared raspberries and serve immediately.

Tips

Make sure you use unsalted butter or margarine; otherwise, the cakes will be too salty. (You can use salted butter or margarine if you like, but remember to omit the pinch of salt.)

You can also use regular-sized paper muffin cups, which will make 12 cakes.

Nutrition Facts (per serving)

494	Calories
35g	Fat
46g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 494
% Daily Value *
Total Fat 35g	44%
Saturated Fat 21g	103%
Cholesterol 177mg	59%
Sodium 210mg	9%
Total Carbohydrate 46g	17%
Dietary Fiber 3g	11%
Total Sugars 42g
Protein 6g
Vitamin C 5mg	27%
Calcium 38mg	3%
Iron 2mg	9%
Potassium 185mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.