Molten Chocolate Cake with Raspberry Filling
Recipe from Food & Wine

More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.


Molten Chocolate Cake with Raspberry Filling
James Baigrie

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Servings: 4
Prep Time: 25 mins
Total Time: 40 mins
Related Categories: Chocolate Cake, Chocolate Desserts, Desserts, Raspberry Sauce
 
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Ingredients
  • 1  stick
    unsalted butter, plus melted butter for brushing
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  • 1  tablespoon
    unsweetened cocoa powder
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  • 1/4  cup
    plus 1 tablespoon all-purpose flour
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  • 6  ounces
    dark chocolate, 70 percent cacao; chopped
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  • 16 
    fresh raspberries
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  • 4  teaspoons
    seedless raspberry preserves
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  • 1/2  cup
    granulated sugar
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  • 3 
    large eggs, at room temperature
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  • 1  pinch of
    salt
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  •  
    Confectioners' sugar , for sprinkling
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Directions
1.
Preheat the oven to 425 degrees. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3.
In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
4.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
5.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
6.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar and serve immediately.
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