Chocolate Raspberry molten cakes

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Hi everyone, how has your week been? I was going to use this post to show my clothes on myself, the part two, but I decided to do a recipe and alternate. So I hope that's okay and I'll post a quick beauty post on two masks I've been using early next week and then I'll get back to the clothes post. I hope by doing this you won't get bored as easily as there's more variety.

So this is a very simple recipe which I added my own twist to.

As the days get colder and we near winter, there are few things more comforting in the evening than a warm dessert and I’m sure most of us would be united in our love for warm chocolate puddings. The chocolate molten cake is a moist chocolate sponge hiding inside, a rich velvety liquid chocolate centre. My twist on this dessert is a handful of raspberries in the batter so you get soft, juicy raspberry jewels within the chocolate sponge as well as topping it with a raspberry sauce. This decadent dessert marries well with raspberries, as the tartness balances out the sweetness of the chocolate whilst the sauce enhances the raspberry flavour and makes each mouthful of the dessert less sticky. Add a scoop of vanilla ice cream to make the dessert even more special or swap the fruit for mango or pear to get your five a day :D This recipe for the basic chocolate cake is by Rachel Khoo and is featured in her recipe book The Little Paris Kitchen

Ingredients (makes 6-8)

170g dark chocolate, finely chopped

170g unsalted butter, cubed

170g light brown sugar

85g plain flour

6 eggs, beaten

For the ramekins: 30g soft butter, 30g unsweetened cocoa butter

For my twist: Raspberries for the batter (amount up to you),

Raspberry sauce: 8 raspberries, 4 tbsp caster sugar, 10 tbsp water

Method

1.       Prepare 6-8 ramekins by brushing them with soft butter and dusting it with cocoa powder, making sure to tap out the excess. Melt the chocolate and butter together in the microwave in rounds of 30 seconds until it’s melted. Mix together until incorporated.

 

 

 

 

 

2.       Combine the sugar and the flour in a bowl. Mix the melted chocolate with the eggs followed by the flour and sugar. (If adding raspberries/fruit, add in now). Fold together the fruit and divide the mixture between the ramekins and refrigerate for a minimum of an hour.

 

 

3.       Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas mark 4. Bake the cakes for 15-20 mins, so the edge is firm but centre is runny. Insert a skewer and it’ll be wet. Leave to rest for 2 mins and turn out onto a plate.

 

 

To make my raspberry sauce

1.       Add the raspberries, sugar and water together in a small saucepan and heat over medium heat, swirling the pan often to prevent the sugar burning.

 

 

2.       Once the sugar has dissolved, keep it simmering for a further 10mins over low heat. Let it cool, it will thicken as it cools but if you would prefer the sauce thinner and find it too thick, put it back on the heat and add more water.

To serve: Spoon over the raspberry sauce, top with more fresh raspberries and add whipped cream or drizzle cream over the cake. Break the cake and let the chocolate liquid pour out…

TIPS: Dusting and buttering the ramekins makes it easier for the cakes to slip out

Pour the hot melted chocolate into the eggs slowly so you don’t scramble the eggs as this bridges the gap between the two temperatures

Avoid over mixing to bring the batter together as you’ll make it more liquid, causing it need to bake for longer and result in a less firm sponge and lack of rise.

 

Hope you like it and try it out!!! Thanks for reading

 

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