This recipe provides a flavor twist on the now-classic molten chocolate cake. You put a ball of raspberry-flavored ganache in each ramekin and top with cake batter; as the cakes bake, the ganache melts into a warm, sumptuous sauce.
Make Ahead Tips
Assembled, unbaked soufflé cakes can be covered with plastic wrap and refrigerated for up to two days.
Try replacing the raspberry purée with orange juice and orange liqueur, plus a little grated orange zest.
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I have made this recipe for years. All time favorite of my family. Every special occasion one of my family members requests it. I always double the recipe so we have ones left over to eat. I have made them the day I have baked them or a day ahead, either way are delicious. I cook all and then just reheat one or two that are left over until puffy again. If you are looking for a special dessert, highly recommend this recipe.
I have made this twice. 1st was really good, 2nd was awesome (saved some for a couple days later didn't rise as well, but still awesome). Now I am making it for dinner guests tonight. I am prepping the sauce right now, and will have them ready by the time they get here, so all I have to do is stick them in the oven.
I use white chocolate in the sauce, as he doesn't like chocolate, and I don't strain out the seeds (too much work, plus I like the seeds).
Amazing! This was our Christmas dinner dessert this year. I made this in stages - the filling one day, the cakes the next, and baked on the third. It turned out perfect! I did add some fresh whipped cream, but otherwise followed the recipe exactly. My guests raved about it and scraped the ramekins. I will absolutely make again.
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