Name: Raspberry Molten Chocolate Cake
Total time: 50 min
Ingredients: baking spray; 1/4 cup all purpose flour; 2 tbsp dutch- process cocoa; 1/2 tsp kosher salt; 1/2 tsp instant espresso granules; 1 1/4 cups bittersweet chocolate chips; 1 cup unsalted butter, cut into small pieces; 4 large eggs; 3/4 cup granulated sugar; 1 cup fresh raspberries; vanilla ice cream (optional)

Raspberry Molten Chocolate Cake

Alana Al-Hatlani

Try this yummy cake for Valentine's Day!

Print Recipe Pin Recipe

Total Time 50

Servings 9 servings

Ingredients

baking spray
1/4 cup all purpose flour
2 tbsp dutch- process cocoa
1/2 tsp kosher salt
1/2 tsp instant espresso granules
1 1/4 cups bittersweet chocolate chips
1 cup unsalted butter, cut into small pieces
4 large eggs
3/4 cup granulated sugar
1 cup fresh raspberries
vanilla ice cream (optional)

Instructions

Preheat oven to 350°F. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside.
Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside.
Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute.
Pour batter into prepared baking dish; top evenly with raspberries. Bake in preheated oven until edges of cake start to pull away from sides of baking dish and center still jiggles slightly, 30 to 35 minutes. (If using a dark metal baking pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream, if desired.