Molten Chocolate Cakes With Raspberry Sauce Recipes

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MOLTEN CHOCOLATE CAKES



Molten Chocolate Cakes image

Provided by Kardea Brown

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 11

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

Steps:

  • 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.

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES



Molten Chocolate Cakes With Sugar-Coated Raspberries image

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 9

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  • Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  • Top each with sugared raspberries and serve immediately.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake With Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.

Provided by lazyme

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
fresh raspberry, if desired
1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Steps:

  • Heat oven to 325ºF.
  • Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
  • Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Gently stir chocolate mixture into egg whites.
  • Spread in pan.
  • Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
  • Run knife along side of cake to loosen; remove side of springform pan.
  • Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
  • Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
  • Spread over top of cake, allowing some to drizzle down side.
  • Place whipped cream in decorating bag fitted with tip.
  • Pipe a rosette on each serving. Serve with Raspberry Sauce.
  • Garnish with fresh raspberries.
  • Raspberry Sauce:.
  • Add enough water to reserved juice to measure 1 cup.
  • Stir together sugar and cornstarch in 1-quart saucepan.
  • Stir in juice and raspberries.
  • Heat to boiling over medium heat.
  • Boil and stir 1 minute; strain.
  • Stir in liqueur.
  • Refrigerate any remaining sauce.

Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE



Triple-Chocolate Cake with Raspberry Sauce image

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings (2-2/3 cups sauce).

Number Of Ingredients 14

1 package chocolate cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant chocolate pudding mix
4 large eggs
1-1/2 cups water
1/2 cup canola oil
1 cup semisweet chocolate chips
RASPBERRY SAUCE:
1 cup water
2 packages (10 ounces each) frozen sweetened raspberries, thawed
1 tablespoon sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.

RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES



Raspberry-Filled Molten Chocolate Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Number Of Ingredients 9

1/2 cup granulated sugar
6 tablespoons unsalted butter room temperature
4 large eggs
1/2 cup all-purpose flour (spooned and leveled)
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Confectioners' sugar, for serving
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
  • Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

MOLTEN CHOCOLATE CAKES WITH MINT FUDGE SAUCE



Molten Chocolate Cakes with Mint Fudge Sauce image

Provided by Gale Gand

Categories     Cake     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Mother's Day     Anniversary     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 14

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream

Steps:

  • For sauce:
  • Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
  • For cakes:
  • Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
  • Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES



Molten Chocolate Cakes With Sugar-Coated Raspberries image

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee. From 2003 USA Today. *NOTE* This is a recipe adopted by me in wild zarr adoption fest, in September of 2006. When I make it I will certainly update the results!

Provided by bmxmama

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup unsalted butter
8 ounces semi-sweet chocolate chips or 8 ounces chocolate candy bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
1 pinch salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper baking cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar, right before serving

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
  • Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  • Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.
  • Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • Bake until batter puffs but center is not set, 8 to 10 minutes.
  • Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  • Top each with sugared raspberries and serve immediately.
  • *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).

Nutrition Facts : Calories 497.8, Fat 34.8, SaturatedFat 20.6, Cholesterol 193.2, Sodium 69.6, Carbohydrate 46.7, Fiber 3.1, Sugar 41.6, Protein 5.8

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From gourmetsleuth.com


CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE …
Nov 22, 2019 - Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles. Nov 22, 2019 - Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles . Nov 22, 2019 - Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


MOLTEN CHOCOLATE-RASPBERRY CAKES - FLOUR ARRANGEMENTS
2020-07-05 Set the bowl over a saucepan of barely simmering water, stirring frequently until melted and smooth. Remove from heat. Combine raspberry puree, 2 teaspoons of the sugar, and the vanilla extract in a small bowl. Transfer 4 tablespoons of the melted chocolate to the raspberry mixture and stir until smooth.
From flourarrangements.org


INDIVIDUAL GRAND MARNIER CHOCOLATE CAKES WITH RASPBERRY SAUCE
2021-02-15 Preheat the oven to 450°F. . . Butter and lightly dust four 6-ounce ramekins with sugar, tapping out any excess, and set aside. . . Melt the bittersweet chocolate, butter, and Grand Mariner in a medium bowl over a medium saucepan of simmering water, stirring occasionally. Once melted, remove from heat and cool slightly.
From jonashton.com


EASY RASPBERRY MOLTEN CAKES RECIPE - FOOD CHANNEL
2009-02-05 Preparation. 1 Preheat oven to 425°F. Butter 6 (6-ounce) custard cups or soufflé dishes. Place on baking sheet. 2 Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted.
From foodchannel.com


CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE …
2016-06-10 Step 1. Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups. Step 2. Stir the butter and chocolate in …
From recipenet.org


MOLTEN CHOCOLATE CAKES WITH CHUNKY RASPBERRY SAUCE
Molten Chocolate Cakes with Chunky Raspberry Sauce recipe: Try this Molten Chocolate Cakes with Chunky Raspberry Sauce recipe, or contribute your own.
From bigoven.com


MOLTEN CHOCOLATE CAKES (LAVA CAKES) | VALERIE'S KITCHEN
2020-02-11 Remove the bowl from the refrigerator about 30 minutes before baking just to take the chill off. Preheat the oven to 450 degrees F. Line a standard 12-cup muffin pan with 10 foil baking cups (or less) and spray baking cups lightly with non-stick cooking spray. Divide the batter evenly between the cups.
From fromvalerieskitchen.com


CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE …
Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated). Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles. Raspberry Sauce:
From cookingchanneltv.com


DARK CHOCOLATE MOLTEN CAKE WITH RASPBERRY MINT SAUCE
2015-05-08 The raspberry mint sauce can also be prepared the night before then just reheat it before serving. I find it very hard to eat dark chocolate and raspberry combinations in moderation so I usually just stay away from them. But for this dark chocolate molten cake (oh my!), I will make an exception sometimes. After all, we need that indulgence ...
From apronandsneakers.com


CHOCOLATE MOLTEN CAKES WITH STRAWBERRY SAUCE - THIS GAL COOKS
2015-02-11 Instructions. First, make the strawberry sauce. In a large sauce pan, bring the strawberries, lemon juice and sugar to a boil. Cook while stirring occasionally until the sugar is dissolved and the strawberries are softened, about 3-5 …
From thisgalcooks.com


MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE – RECIPES NETWORK
2013-07-27 For Cakes: Step 2. To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes. Step 3. Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess ...
From recipenet.org


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