Zutaten für Molten Chocolate Cakes With Sugar Coated Raspberries
- Unsalted Butter
- Semi Sweet Chocolate Chips
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- Pinch of salt
- Flour
- Paper Baking Cups
- Raspberries
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Zubereitung von Molten Chocolate Cakes With Sugar Coated Raspberries
- Melt 4 ounces (113g) of unsalted butter and 6 ounces (170g) of bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, beat 2 large eggs, 1/2 cup (100g) granulated sugar, and a pinch of salt with a hand mixer until sugar dissolves and the mixture is light and fluffy.
- Gradually beat the egg mixture into the melted chocolate until completely smooth.
- Gently fold in 1/2 cup (60g) all-purpose flour or matzo meal until just combined. Do not overmix.
- Preheat oven to 450°F (232°C). Position oven rack to the middle position.
- Line a standard muffin tin with 8 extra-large muffin liners and lightly grease with cooking spray.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 8-10 minutes, or until the edges are set and the center is still slightly soft.
- Let the cakes cool in the tin for a few minutes before carefully lifting them out.
- Remove the muffin liners and transfer the cakes to dessert plates.
- Top each cake with sugared raspberries (recipe below) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
166g
Fat
102g
Carbs
15g
