Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Molten Chocolate Cakes with Raspberries

Scott Phillips

Servings: 6

These cakes, which come together in a single saucepan, will please even the most serious dark-chocolate aficionados. Tawny port, with its fruit and caramel notes, bolsters the flavor of the intense bittersweet chocolate.

Ingredients

  • 4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins
  • 7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)
  • 1/2 cup granulated sugar
  • 1/4 tsp. table salt
  • 3 large eggs, at room temperature
  • 3 Tbs. tawny port
  • 1/2 tsp. pure vanilla extract
  • 1 Tbs. unbleached all-purpose flour
  • Confectioners’ sugar for dusting
  • Raspberries for garnish

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 135
      Sodium (mg): 170
      Carbohydrates (g): 38
      Fiber (g): 4
      Protein (g): 6

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed
  • Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat.
  • Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds
  • Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm.

Reviews

Rate or Review

Reviews

  • bellaginger | 02/14/2015

    Yum! Followed recipe exactly & loved the flavors. Prepared ahead of time & after cooling for 5 minutes I added a dollop of whip cream before topping with raspberries. Can't wait to taste the leftovers tomorrow!

  • user-3144161 | 01/11/2014

    This is amazing! Moist, light texture but deliciously rich. Serving with the raspberries is a must - the flavors together are unbelievable. A restaurant quality dessert that I will be serving at dinner parties in the future. And, it's so easy to make - prep ahead and cook right before you're ready to serve!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks