Molten Chocolate Cake, Raspberry Sauce, Whipped Cream & Chocolate Drizzle Recipe
Make Molten Chocolate Cake, Raspberry Sauce, Whipped Cream & Chocolate Drizzle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Molten Chocolate Cake
Raspberry Sauce
Whipped Cream
Chocolate Drizzle
Method
Molten Chocolate Cake
- 1
Prepare the Chocolate Mixture
Preheat your oven to 200°C (390°F). In a heatproof bowl, combine dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth. Stir well to combine.
- 2
Mix the Batter
In a separate bowl, whisk together granulated sugar, eggs, vanilla extract, and salt until well combined. Gradually add the melted chocolate mixture to this bowl, mixing continuously.
- 3
Incorporate the Flour
Sift the all-purpose flour over the chocolate mixture and gently fold it in until just combined. Be careful not to overmix.
- 4
- 5
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 6
Bake
Bake in the preheated oven for 12-15 minutes, until the edges are firm but the center is still soft. Let them cool for 1 minute before inverting onto plates.
Raspberry Sauce
- 7
Prepare the Sauce
In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Stir gently and cook until the raspberries break down and the mixture thickens, about 8-10 minutes.
- 8
Strain the Sauce
If you prefer a smooth sauce, strain the mixture through a fine-mesh sieve to remove the seeds, pressing with a spatula to extract all the juice.
Whipped Cream
- 9
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form.
Chocolate Drizzle
- 10
Melt the Chocolate
In a heatproof bowl, combine dark chocolate and unsalted butter. Melt together over a double boiler or in the microwave until smooth and well combined.
- 11
Drizzle
Transfer the melted chocolate mixture to a piping bag or a small ziplock bag with a corner cut off. Drizzle over the molten cakes right before serving.
