Molten Chocolate Cakes with Sugar-Coated Raspberries

Individual molten chocolate cupcakes are the perfect dessert. They're simple and elegant, can be prepped ahead, and they bake in under 10 minutes.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 494 Calories

Ingredients

• 1 cup unsalted butter
• cooking spray
• 5 large eggs
• Pinch of salt
• 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
• 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
• 1 (6 ounce) container raspberries, rinsed and drained
• 0.5 cup sugar
• 0.5 cup white sugar, or as needed

Recipe Instructions

Step 1

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 until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Step 2

Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).

Step 3

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 cooking spray. Divide batter among muffin cups.

Step 4

Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Step 5

Make garnish: Roll slightly dampened raspberries in sugar.

Step 6

Top each cake with sugared raspberries and serve immediately.