Dessert
Molten Chocolate Cake with Raspberry
The classic for a reason. Time it precisely and the centre will spill like silk when you cut in. The raspberry coulis cuts the richness.
Time
30 min
Yield
Serves 4
Level
Medium
The Method
Instructions
- 01
Heat oven to 200°C. Butter four ramekins generously and dust with cocoa.
- 02
Melt chocolate and butter together over a bain-marie until glossy. Cool slightly.
- 03
Whisk eggs, yolks and sugar until pale and thick. Fold in the chocolate, then the flour and salt.
- 04
Divide between the ramekins and bake for exactly 10–11 minutes — the edges set, the centres still wobble.
- 05
Blend the raspberries with icing sugar and lemon, then sieve.
- 06
Turn each cake out onto a plate, spoon coulis around it, and serve immediately. Do not wait.
— Chef's Notes —
- ✦The batter can be portioned ahead and refrigerated. Add 1 minute to the bake time.
- ✦A small scoop of crème fraîche balances the richness beautifully.
— Continue Reading —
Per Serving
Nutrition
Approximate values — meant as a guide, not a verdict.
490
Calories
8g
Protein
42g
Carbs
32g
Fat
28g
Sugar
