I know it’s not Valentine’s Day yet, but I think these would be an excellent dessert to serve if you’re having dinner at home. They’re really quick and easy to make, and taste just as good as the ones you’d pay $6 or $7 for at a restaurant. We love them and the leftovers do not last long at our house!
The only change I made to the recipe below is to cook the cakes in ramekins instead of muffin tins. I sprayed the ramekins with cooking spray before baking and after the cakes came out of the oven I ran a knife along the outside edges. This allowed me to remove them without much trouble.
Molten Chocolate Cakes
1 cup unsalted butter or unsalted margarine
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
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 or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Preheat oven to 450 F. 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 vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.