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One of my favorite desserts to make when we are entertaining because it is so simple and quick. Batter can be made up ahead of time and refrigerated...just return to room temperature before baking.
Molten Chocolate Cakes
serves 8
1 cup unsalted butter
8 ounces semisweet chocolate chips
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour
1. Preheat oven to 450.
2. Combine butter and chocolate in a microwave safe bowl and microwave at 50% power until melted. (I usually heat for 1 minute, stir, heat for 30 seconds, stir, etc...until melted.)
3. In a separate bowl, beat eggs, sugar and salt with a wisk until sugar dissolves.
4. Beat egg mixture into chocolate until smooth.
5. Beat in flour until just combined.
6. Pour batter into individual ramekins.
7. Bake until batter puffs, but center is not set...about 8-10 minutes.
8. Top each with sugared raspberries (or better yet...ice cream
.) Serve immediately.
*Can also be baked in a muffin pan, but be sure to use muffin papers AND spray the papers with nonstick cooking spray.
Molten Chocolate Cakes
serves 8
1 cup unsalted butter
8 ounces semisweet chocolate chips
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour
1. Preheat oven to 450.
2. Combine butter and chocolate in a microwave safe bowl and microwave at 50% power until melted. (I usually heat for 1 minute, stir, heat for 30 seconds, stir, etc...until melted.)
3. In a separate bowl, beat eggs, sugar and salt with a wisk until sugar dissolves.
4. Beat egg mixture into chocolate until smooth.
5. Beat in flour until just combined.
6. Pour batter into individual ramekins.
7. Bake until batter puffs, but center is not set...about 8-10 minutes.
8. Top each with sugared raspberries (or better yet...ice cream
.) Serve immediately. *Can also be baked in a muffin pan, but be sure to use muffin papers AND spray the papers with nonstick cooking spray.
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