This decadent Chocolate Cake is almost TOO pleasing to the senses!
Chocolate Molten Cake with Raspberry Filling!
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1 stick butter, unsalted plus melted butter for brushing
1 tbsp. unsweetened cocoa powder (I used Ghirardelli)
1/4 cup plus 1 tbsp. all-purpose flour
6 oz. dark chocolate (70 percent cacao)
20 fresh raspberries, chopped
1/2 cup granulated sugar
3 large eggs, room temperature
Pinch of salt
Confectioners' sugar for sprinkling
Chocolate syrup for drizzle
Preheat the oven to 425 degrees F.
Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tbsp. of the flour. Lightly dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a small bowl, coarsely mash the raspberries.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, approx. 3-4 mins. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon some of the batter into the prepared ramekins and then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the oven for 15-20 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for about 5 mins.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and drizzle with chocolate syrup.