Molten Chocolate Cakes with Sugar-Coated RaspberriesRebekah A
- 16 Tbsp (2 sticks) unsalted butter
- 8 oz chocoalte chips or semi sweet chocolate, cut into small chunks
- 5 lg eggs
- 1/2 c sugar, plus a little more for coating raspberries
- pinch of salt
- 4 tsp all purpose flour
- 1/2 pt (6 oz) raspberries
Preheat oven to 450 degrees. Spray ramekins with non stick cooking spray.
Melt butter and chocolate in microwave on low heat, stirring occasionally until smooth. With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate. (Batter can be made 1 week ahead and refrigerated, return to room temperature 1 hour before baking.)
Divide batter among ramekins. Bake until batter puffs but centers are not set, 8 to 10 minutes. Let stand for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat. Top each cake with sugared berries and serve.
Source: Pam Anderson