Individuel molten cakes, with raspberry filling!

Molten Chocolate Cake


Raspberry Filling

  • Put the raspberries and sugar in a pan and bring to a boil.
  • Pass the pureed raspberries through a fine sieve to remove the seeds.
  • Allow to cool then place in little molds and freeze for 2 hours.
The cake
  •  200°C
  •  10min
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.
  • Fill the ramekins to the half with the batter.
  • Add the frozen raspberry purée in the middle of the cake.
  • Add the remaining butter to cover completely the frozen raspberry purée.
  • Bake for 10 to 12 minutes in a preheated oven at 200°C.
  • Unmold directly in the serving dishes and serve while still warm.

Molten Chocolate Cake