Name: Molten Chocolate Cakes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Ingredients: Nonstick cooking spray; Unsweetened cocoa powder, for dusting; 1 stick (8 tablespoons) unsalted butter; 3 ounces semi-sweet chocolate, chopped; 1 large egg; 1 large egg yolk; 3 tablespoons granulated sugar; 1/8 teaspoon kosher salt; 2 tablespoons all-purpose flour; Raspberries, for garnish; Confectioners’ sugar, for dusting

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners’ sugar. Serve immediately.

Molten Chocolate Cakes

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