How to Make Gooey Molten Cake With Raspberry Coulis

Molten cakes are delicious and elegant in appearance, but are deceptively simple to make.  If you are hosting a party and have a list of things to do, you can actually prepare the cake batter, fill the muffin pans and refrigerate for up to 6 hours before baking. 

 

And since they only need 8-10 minutes to cook, you can bake them in the time it takes to prepare the raspberry coulis to pour on top.

 

This recipe makes about 8 cakes. Gooey and delightful; all of your guests will think you spent hours on these.

 

Ingredients:

  • 1 cup unsalted butter

  • 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks

  • 5 large eggs

  • 1/2 cup sugar

  • Pinch of salt

  • 4 teaspoons flour

  • 8 extra-large paper muffin cups

  • Cooking spray

Directions:

 

Bring 2 cups of water to a boil in a medium saucepan, then reduce the heat to simmer.  Place the butter and chocolate chips in a heat-proof bowl over the pan and remove from heat.

 

Next, beat the eggs, sugar and salt with an electric mixer until sugar dissolves.  Combine egg mixture with melted chocolate (remove chocolate bowl from pan) and beat until smooth.  Add the flour to the mixture and beat until just combined; batter should still be a little lumpy.

 

Adjust oven rack to middle position and preheat oven to 450 degrees.  Line a standard-size muffin pan with the muffin papers.  Spray muffin papers with cooking spray, and divide the batter among muffin cups.  Make sure a little of the muffin paper is exposed at top. 

 

Bake the cakes about 8-10 minutes.  It’s important that the center is not set and is still gooey.  That is where the magic of the “molten” part comes in.  And don’t worry that the eggs have not been thoroughly cooked.  The high temperature takes care of that.

 

Raspberry Coulis

 

While the cakes are baking, you can use this time to prepare the coulis that will be drizzled on top.

 

Ingredients:

  • 2 1/2 cups fresh raspberries

  • 1/4 cup sugar

  • 1 teaspoon fresh lemon juice, or zest of 1 lemon – grated

Directions:

 

Puree raspberries with sugar and lemon juice in a food processor (or blender).  Pour mixture through a strainer or sieve into a bowl.  If little pieces of raspberry or raspberry seeds slip through, that is fine.  It will give more flavor and texture to the cake.

 

Set coulis aside.  The cakes should be cooked by this point.

 

Remove muffin tin from oven and carefully lift cakes using the exposed muffin paper on top.  Pull papers off of cakes, and set cakes on dessert plates. 

 

Pour 2 tablespoons or so of the raspberry coulis on top and serve immediately.  Cakes can be garnished with fresh whole raspberries on top of the coulis, if desired.

 

Also, these cakes are season friendly, meaning you can refrigerate the raspberry coulis for about 20 minutes and serve chilled on top, or heat the coulis in a small pan and drizzle warm over the molten cake.  

 

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