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Molten Chocolate Cakes with Chambord Raspberries
Date: August 9, 2016
  • ½ cup butter, plus more to butter the molds
  • 6 ounces dark or semisweet chocolate
  • 3 eggs, at room temperature
  • ⅓ cup sugar, plus more for the molds
  • 2 tablespoons all-purpose flour
  • Chambord Raspberries-
  • 1 pint raspberries
  • 3 tablespoons Chambord
  • 3 tablespoons sugar
Preparation Steps:
  1. In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
  2. Meanwhile, beat together the eggs and sugar with a whisk or electric mixer until pale and thick, about 5 minutes. Pour the melted chocolate into the egg mixture and mix well. Blend in the flour, until just combined.
  3. Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds.
  4. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
  5. Preheat the oven to 400 degrees F. Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.
  6. For Chamboard Raspberries: Combine ingredients and let sit for at least 30 minutes, then spoon over tops of the lava cakes.

Cook's Note: Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.

Yield:  4 servings 

Whisk Kitchen | A Community of Cooks

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