Raspberry Molten Chocolate Cake
Raspberry Molten Chocolate Cake is a decadent dessert that captures the perfect balance of rich chocolate and tangy raspberries. As you break into the warm, gooey center, a luscious stream of chocolate flows out, creating an indulgent experience that’s both delightful and unforgettable. Perfect for celebrations or a cozy night in, this impressive dessert guarantees to wow your guests and satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 oz dark chocolate (70% cocoa)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/2 cup fresh raspberries
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 425°F (220°C) and grease four ramekins with butter, dusting lightly with flour.
- Melt dark chocolate and butter together over simmering water until smooth.
- In a bowl, whisk eggs and granulated sugar until pale and fluffy (about 3-4 minutes).
- Gently fold the melted chocolate mixture into the egg mixture, then incorporate flour until just combined.
- Add fresh raspberries to the batter and spoon into prepared ramekins about three-quarters full.
- Bake for 12-14 minutes until edges are firm but centers remain soft. Let sit for 1 minute before inverting onto plates.
- Serve warm, dusted with powdered sugar.
Nutrition
- Serving Size: 1 ramekin (85g)
- Calories: 360
- Sugar: 28g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Customize by swapping raspberries for strawberries or blueberries. For an extra flavor boost, add a pinch of sea salt or orange zest to the batter. Store leftovers in an airtight container in the fridge for up to three days; reheat in a preheated oven at 350°F (175°C) for about 10 minutes.