Chocolate Molten Cakes

Prep Time: 10 mins | Cook Time: 8 mins | Course: Dessert | Yield: 6

Decadent chocolate molten lava cakes with raspberry sauce. This recipe tastes complicated but comes together easily and quickly. This is a great dessert to make ahead of time and bake at the last minute. can be served with whole raspberry sauce or blend sauce for a lovely puree. Inspired by Martha Stewart https://www.marthastewart.com/316835/molten-chocolate-cake 

4 Tbsp butter, softened

⅓ cup sugar

3 eggs

1 Tbsp vanilla

⅓ cup flour

¼ tsp salt

8 oz bittersweet chocolate, melted and cooled a bit

fresh raspberries, for garnish

Raspberry Sauce:

12 oz raspberries

¼ cup sugar

1 Tbsp cornstarch

1 lemon, zest and juice of

Butter 6 muffin tin wells and dust with sugar or cinnamon sugar, set aside. Cream butter and sugar together in a stand mixer until fluffy. Scrape down the bowl and add eggs and vanilla mixing well. Stir in flour, salt and melted chocolate mixing until just incorporated. Can be done up to this point ahead of time.

Preheat oven to 400*. Divide evenly between the 6 prepared muffin wells and bake for 8-10 minutes. The top of the cakes will no longer be jiggly. Let them cool for 10 minutes before un-molding onto dessert plates. Serve with raspberry sauce or dust with powdered sugar and a dollop of whipped cream.

Mix raspberries, sugar and cornstarch together in a small saucepan, stir in the zest and juice and cook until the sauce thickens. Smear a puddle onto dessert plates and un-mold cakes onto the sauce or pour the sauce into a blender and puree if worried about the seeds.