Recipe courtesy of Jacques Torres
Save Recipe Print
Total:
45 min
Prep:
25 min
Inactive:
5 min
Cook:
15 min
Yield:
4
Level:
Easy

Ingredients

Directions

Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine.

Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes.

Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Individual Chocolate Indulgence Cake

Recipe courtesy of Jacques Torres

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories