Individuel molten cakes, with raspberry filling!

Molten Chocolate Cake


  •  200°C
  •  12min
Molten Chocolate Cake

  • Melt the dark chocolate and the butter in a double boiler.
  • In a separate bowl, mix sugar, egg yolks, and eggs and whisk well until completely combined and thickens.
  • Add the egg mixture to the chocolate and combine well.
  • Add salt and flour and mix.
  • Butter and lightly flour 4 ramekins.
  • Spoon the batter equally into the ramekins.
  • Bake for 10 to 12 minutes in a preheated oven at 200°C.
  • Unmold and serve while still warm.


  • For extra flavour, I added raspberry purée:
  • Start with the raspberry purée: Bring the raspberries and sugar to a boil in a pan. Then, pass through a fine sieve to remove the seeds.
  • Allow to cool then place in little molds and freeze for 2 hours.
  • When you spoon the batter into the ramekins, add the frozen raspberry purée in the middle of the cake, the bake.

Molten Chocolate Cake