Serve these individual chocolate cakes warm so that the rich molten centers will ooze out and combine with the sweet raspberry sauce.

Recipe by MyRecipes September 2010


Credit: Antonis Achilleos; Styling: A.J. Battifarano

Recipe Summary test

20 mins
12 mins
32 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

Chef's Notes

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

Nutrition Facts

451 calories; fat 33g; saturated fat 19g; protein 6g; carbohydrates 34g; fiber 2g; cholesterol 204mg; sodium 32mg.