Molten Chocolate Cakes With Sugar Coated Raspberries
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. from 2003 usa today. *note* this is a recipe adopted by me in wild zarr adoption fest, in september of 2006. When i make it i will certainly update the results!!
Steps
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.
Before serving dinner , adjust oven rack to middle position.
Heat oven to 450 degrees.
Line a standard-size muffin tin with 8 extra-large muffin papers.
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.
Make sure you use unsalted margarine.
Otherwise , the cakes will be too salty.
Ingredients
unsalted butter, semi-sweet chocolate chips, eggs, sugar, salt, flour, paper baking cups, raspberries