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Molten Chocolate Cakes with Chunky Raspberry Sauce

Photo: Antonis Achilleos; Styling: A.J. Battifarano
Prep time 20 mins
Cook time 12 mins
Yield Serves 8
Serve these individual chocolate cakes warm so that the rich molten centers will ooze out and combine with the sweet raspberry sauce.


  • Sauce:
  • 2 cups fresh or thawed frozen raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • Cakes:
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into small pieces
  • 8 ounces bittersweet chocolate, finely chopped
  • 3 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Nutrition Information

  • calories 451
  • fat 33 g
  • satfat 19 g
  • protein 6 g
  • carbohydrate 34 g
  • fiber 2 g
  • cholesterol 204 mg
  • sodium 32 mg

How to Make It

  1. Make sauce: Place raspberries in a large bowl and stir in lemon juice and sugar. Use a fork to mash until sugar is dissolved and sauce is chunky. Cover and chill well before serving.

  2. Make cakes: Preheat oven to 425°F. Butter 8 3/4-cup ramekins or custard cups. Dust with sugar and tap out excess. Place on a large baking sheet.

  3. Melt 12 Tbsp. butter with chocolate in top of a double boiler over barely simmering water, stirring often. Remove from heat and let cool slightly.

  4. Using an electric mixer on medium-high speed, beat eggs and egg yolks with sugar and vanilla until light and fluffy, about 6 minutes. Fold in flour and chocolate mixture. Divide batter between ramekins and bake until firm yet slightly soft in center, 10 to 12 minutes. Do not overbake.

  5. Run a knife around outside of cakes to loosen and carefully turn out onto small plates. Serve warm with raspberry sauce.

Cook's Notes

Be sure not to overbake these cakes; they should be firm on the outsides and slightly soft in the centers. .