CHOCOLATE MOLTEN CAKE Recipe

Make the Chocolate Molten Cake

Preheat your oven to 200°C (400°F). Grease and flour four ramekins.

Melt Chocolate and Butter

In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Mix Ingredients

In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture and stir until smooth. Fold in the flour and salt.

Bake the Cakes

Pour the batter into the prepared ramekins and place them on a baking sheet. Bake in the preheated oven for about 12-14 minutes, until the edges are firm but the center is still soft. Let cool for 1 minute.

Prepare the Raspberry Sauce

In a saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Strain if desired.

Serve

Invert the molten cakes onto plates, drizzle with raspberry sauce, and sprinkle with toasted pistachios and fresh raspberries.