Thursday, July 29, 2010
Molten Chocolate Cakes with Sugar-Coated Raspberries
These are really easy to make. They are baked in paper liners in a muffin tin, so you don’t need to worry about having special ramekins to make them. They bake quickly, so you can pop them in the oven as you serve dinner and they will be perfectly done when you’re ready for them. I waited a while before I took the picture, but when you serve them shortly after they are done, you get quite a bit more chocolate pudding oozing out than my picture shows.
16 tablespoons (2 sticks) unsalted butter
1 1/3 cups (8 ounces) chocolate chips or semisweet chocolate, cut into small chunks
5 large eggs
½ cup sugar, plus a little more for coating raspberries
Pinch of salt
4 teaspoons all-purpose flour
1 half-pint (about 6 ounces) raspberries
Adjust oven rack to middle position and heat oven to 450°F. Line 8 cups of a muffin tin (with ½-cup-capacity cups) with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). Coat papers with vegetable cooking spray. (Note: I used my “regular” muffin tin with normal-sized paper liners. I needed all 12 cups for the amount of batter.)
Melt butter and chocolate in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until smooth; remove from heat.
With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.
Divide batter among muffin cups. Bake until batter puffs but centers are not set, 8 to 10 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.
Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries and serve.
Recipe Source: Perfect Recipes for Having People Over by Pam Anderson