Molten Chocolate Cakes with Sugar-Coated Raspberries
Description
Individual molten chocolate cupcakes are the perfect dessert. They're simple and elegant, can be prepped ahead, and they bake in under 10 minutes.
Ingredients
•
1 cup unsalted butter
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8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
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5 large eggs
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1/2 cup sugar
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Pinch of salt
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4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
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cooking spray
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1 (6 ounce) container raspberries, rinsed and drained
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1/2 cup white sugar, or as needed
Directions
1
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.)
2
Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
3
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.
4
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.
5
Make garnish: Roll slightly dampened raspberries in sugar.
6
Top each cake with sugared raspberries and serve immediately.