Molten Chocolate Raspberry Cakes
Molten or Lava cakes are mini rich chocolate cakes resembling a volcano with a liquid center. We’ve added a raspberry twist for the holidays!
Makes 24 mini cakes
|Unsweetened Cocoa Powder||40 grams|
|Unsalted Butter||340 grams|
|Bittersweet or Semi-Sweet Chocolate,
|Egg Yolks||240 grams|
|Whole Eggs||600 grams|
|Natural Raspberry FlavourWONF BD05229||8 grams|
|Granulated sugar||575 grams|
|All Purpose flour||250 grams|
Preheat oven to 400 F. Lightly butter 24 cups of a muffin tin. Sift cocoa, then use to coat the buttered cups to prevent sticking. Discard remaining cocoa powder.
Place butter and chocolate in a microwave safe bowl and microwave on medium power until butter and chocolate are melted, about 2-3 minutes. Stir until smooth.
Beat whole eggs to egg yolks with an electric mixer 3-5 minutes until thick and pale in colour. Gradually add warm chocolate mixture and Raspberry Flavour, then beat in flour until just combined.
Pour batter into prepared muffin tins and bake for about 10 minutes, until sides are crusty but centers are still soft. Remove from oven and let stand 5 minutes before running a knife around edges to loosen. Invert onto serving plates and garnish with raspberries and whipped cream, optional.