Raspberry Chocolate Molten Cakes – Small raspberry chocolate molten cakes are made in muffins tins to make them the perfect serving size.
Raspberry and chocolate is a match made in heaven. I just love how the juicy, tart raspberries balance out even the darkest chocolate. This combo is hard to beat, especially around this time of year. Not only do the flavors work, but the colors are just so romantic, right?
For my next raspberry and chocolate concoction, I took one of my favorite cake recipes of all time and made a few changes. My molten chocolate cake recipe is perfection so I didn’t think it could be improved. But if I have one complaint, it is that they are just too big for one person to have in one sitting. So I wanted to make them smaller.
Next, I added in fresh raspberry puree and a fresh raspberry in the center. Doing this made the rich, almost heavy chocolate cake a little lighter, yet completely indulgent.
The final result were my Raspberry Chocolate Molten Cakes!
Tips & Tricks
- Use good-quality chocolate. Remember what I said about garbage in, garbage out? The better chocolate you use, the better these will taste. I used semi-sweet chocolate chips from Ghirardelli.
- Do not over mix the batter. I like the texture of these cakes because they resemble a brownie more than a cake. That’s because I didn’t over-mix them. If you let too much air get into the batter, they will be lighter, and thus, more cakey. Mix the ingredients until just combined.
- Know the recipe. Read through the recipe at least twice before you begin. Since it’s such a quick recipe, you should be familiar with it so you don’t miss any steps or ingredients. I say this from past experiences. Trust me.
- Grease the muffin tin. To ensure the cakes come out easily, use a non-stick muffin tin and grease it well.
Raspberry Chocolate Molten Cake
- 12 ounces semi-sweet chocolate chips
- 2 cups fresh raspberries divided
- 6 ounces butter unsalted ( 1.5 sticks)
- 3 large eggs
- 1 large egg yolk
- ½ teaspoon salt
- 2 teaspoons vanilla
- 3/4 cup powdered sugar
- 3/4 cup flour
- berries, ice cream, or whipped cream for presentation (optional)
- Preheat the oven to 410 degrees. Grab a 12-cup muffin tin and spray each mold with non-stick spray. Set aside.
- Add 1½ cups of raspberries to a food processor or blender and pulse until the berries are pureed. Press through mesh sieve to remove the seeds. Set puree aside.
- Create double-boiler by filling a medium sauce pan with water. Turn the heat to medium. Once it begins to boil, reduce to medium-low and place a large bowl on top. The bowl should rest on top and NOT touch the water.
- Cut butter into tablespoons and place into bowl. Place chocolate on top of butter. They should slowly begin to melt. Stir regularly to combine butter and chocolate together, forming a silky smooth chocolate sauce. Remove from heat when completely melted. Let it cool slightly so it's warm, but not hot. Add in raspberry puree.
- In a medium bowl, lightly whisk eggs, egg yolk, and vanilla together. Sift powdered sugar into the egg mixture. Add 1/4 cup slightly cooled chocolate to egg mixture and combine. Add remaining chocolate and combine. Do not over mix.
- Sift flour into chocolate mixture. Fold flour gently into chocolate mixture with a spatula just until combined.
- Grab muffin tin and fill each mold with the cake mixture about 80% of the way. Press a raspberry into the center of the batter until it's full engulfed and hidden. Cover with more batter, if needed.
- Place baking sheet with ramekins into preheated oven and bake for 11-12 minutes. The cake will be done when you see that the perimeter is cooked but the center is still wet.
- Once they're done, pull them from the oven. Let them sit for 4 minutes. Then, use a sharp knife to cut around the edge to release cake from the muffin mold. Use an offset spatula to gently remove the cake from the tin. Flip the cake upside down onto a serving plate. Sprinkle with powdered sugar and garnish with more raspberries. Serve immediately.