Molten Chocolate Cakes with Raspberries and Cream

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Chocolate Chocolate Chocolate

Rated: 5 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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Ingredients

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish

Directions

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

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Comments & Reviews

recipe Molten Chocolate Cakes with Raspberries and Cream
Caroline Ardmore, OK 08-03-2009
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Pretty Good
Rated: 4 stars out of 5

Although I have made better molten cakes, this one was chocolaty and the raspberries were a really nice addition. Nice one,... Emeril!Read more
recipe Molten Chocolate Cakes with Raspberries and Cream
lisa warwick, NY 06-18-2009
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This is the ultimate!
Rated: 5 stars out of 5

As I was combining the ingredients, I was asking myself "Is this going to have a lava filling (probably not)" I thought it... would come out like a very chocolate brownie. But to my suprise it had a gooey filling! Not only that, it was the best molten cake i had ever tasted!Read more
recipe Molten Chocolate Cakes with Raspberries and Cream
Alyssa Victoria, BC 05-11-2009
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Best chocolate dessert ever....
Rated: 5 stars out of 5

Absolutely fabulous!
recipe Molten Chocolate Cakes with Raspberries and Cream
Nate Austin, TX 04-19-2009
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Been Making This For Years and It's Amazing
Rated: 5 stars out of 5

I've been making this recipe for years and thought I'd make a few suggestions. Before doing so, though, I think it is... necessary to say that I've made this on at least 20 different occasions and the general response is something to the effect of "this is the best thing I've ever tasted!" With that in mind, here are a few suggestions. Cook time is critical and overcooking it can turn it into a brownie. What I find useful is to start with a low time of 10-12 minutes and to open the oven and shake the cookie sheet that I put the ramekins on. When I shake it, I watch the individual cakes and judge from the wiggle of the cakes whether they're done or not. You definitely want a decent amount of wobble, otherwise they'll be overdone. Another suggestion I have is to serve it with a good scoop of vanilla or peppermint ice cream on top rather than whipped cream. The hot/cold combo really adds to the experience and the ice cream combo tastes much better. Over time I've also transitioned to use milk chocolate as opposed to a darker chocolate. Some may take this suggestion to me that I'm not a chocolate enthusiast, but I've simply gotten better responses from the milk chocolate. My wife, who has been present on nearly every occasion, also strongly prefers the milk chocolate version. The last thing that I've found over time is that it really helps to use a hand mixer when mixing the egg/sugar combo and then to barely stir in the flour at the end. You need to whip it a good 2-3 minutes, which helps with the texture of the cake. Read more
recipe Molten Chocolate Cakes with Raspberries and Cream
pauline San Diego, CA 01-28-2009
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YOU WILL NOT BE DISAPPOINTED !!!!
Rated: 5 stars out of 5

This is a full proof, delicious recipe, I have made these several times, and with rave reviews every time, better than any I... have eaten . serve with home made Vanilla Bean Ice cream....THIS IS DA BOMB EMERILL!!!!Read more
recipe Molten Chocolate Cakes with Raspberries and Cream
elaine danvers, MA 12-27-2008
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Amazing!!!! The best chocolate molten recipe!!!
Rated: 5 stars out of 5

Truelly amazing!! Just as good if not better than fine restaurants serve. I served this for Christmas and everyone raved... about them. Instead of whisking the eggs like the recipe calls for, I used my electric hand mixer for 3 or 4 minutes to get the thick consistency it says. I also used 3 oz semi and 3 oz bitter chocolate. Then I served it with a rasberry sauce(2 cups frozen rasberries + 1/4 cup sugar and cooked them down for about 5 minutes) and a scoup of vanilla ice cream, delicious!!Read more