Oozing Chocolate Raspberry Cakes Ingredients
1/3 cup granulated sugar, plus more for dusting ramekins (divided)
9 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
3 egg yolks
1 tablespoon all-purpose flour
24-40 fresh raspberries, divided
1 teaspoon Chambord (raspberry-flavor) liqueur Instructions
Heat oven to 425 degrees F. Butter 8 small ramekins and sprinkle with sugar,
tapping out any excess. Place on a baking sheet.
Place chocolate and butter in a heavy saucepan. Melt over medium-low heat until
Meanwhile, place the eggs, egg yolks and 1/3 cup sugar in the bowl of an electric
mixer fitted with the paddle attachment. Beat on high until mixture is thick and
yellow, 7 to 9 minutes.
Gently fold half of the melted butter and chocolate mixture
into the egg mixture until fully incorporated. Fold in the remaining chocolate mixture
until fully incorporated and no dark streaks remain.
Fold in the flour, and divide half the batter among the ramekins. Add 3 to 5
fresh raspberries and 1 teaspoon Chambord per ramekin. Top with remaining batter.
Bake until edges are puffy and center is still slightly jiggly, about 11 to 13
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Spirited Cake Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.