Chocolate Cakes with Molten Raspberry-Caramel Centers

By Jahel

Ingredients

• 4 ounces fresh raspberries plus more for serving
• 5 ounces milk chocolate bar chopped
• 1/2 c sugar
• 2 T water
• 2 T heavy whipping cream
• 4 ounces +1 tablespoon unsalted butter divided plus softened butter for greasing
• 3/8 teaspoon kosher salt divided
• 3/4 cup powdered sugar
• 1/2 cup flour
• 9.5 ounces Bitter sweet chocolate bar chopped
• 3 eggs
• 3 egg yolks
• Vanilla ice cream for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Process raspberries in a food processor until smooth, about 20 seconds; set aside. Place milk chocolate in a large bowl. Microwave on high until melted, 1 to 1 -1/2 minutes, stirring every 30 seconds. Set aside.

Step 2

Combine sugar and water in a small sauce pan over medium heat. Cook, swirling pan occasionally, until mixture is golden brown, 8 to 12 minutes. Remove from heat; whisk in cream and puréed raspberries.

Step 3

Add raspberry mixture to melted milk chocolate; stir until smooth. Stir in 1 tablespoon butter and a quarter teaspoon salt. Chill until slightly hardened, one hour.

Step 4

Meanwhile, preheat oven to 350°. Sift powdered sugar, flour and 1/8 teaspoon salt in a medium bowl; set aside. Combine bitter sweet chocolate and 1/2 cup butter in a large microwavable bowl. Microwave on high until melted, 1 to 1 -1/2 minutes, stirring every 30 seconds. Let cool for five minutes.

Step 5

Whisk together eggs and egg yolks in a medium bowl until combined. Add eggs to bittersweet chocolate mixture; whisk until smooth. Whisk in powdered sugar mixture until just combined.

Step 6

Grease six ramekins with soften butter. Spoon 1/4 cup batter into each ramekin. Place 1 tablespoon raspberry caramel in the middle of each ramekin. Reserve remaining caramel for another use. Top with remaining batter, about a 1/4 cup each.

Step 7

Place ramekins on a baking sheet; bake until edges are set and centers are still soft, 10 to 12 minutes. Transfer ramekins to a wire rack; cool five minutes. Run a small knife around edges of each cake; invert cakes onto serving plates. Dust with powdered sugar; serve immediately with ice cream and raspberries.