raspberry molten cake

raspberry molten cake

inspired by pinterest


4 ounces good quality chocolate, chopped
1/2 cup unsalted butter
3 teaspoons raspberry extract
1 teaspoon vanilla extract
1 cup powdered sugar
2 eggs
1 egg yolk
6 tablespoons white whole wheat flour
1/2 cup frozen raspberries
1 tablespoon honey
1/2 teaspoon raspberry extract
fresh raspberries
mint leaves

preheat the oven to 425°F.  spray four 7 ounce ramekins with baking cooking spray and place on a baking sheet. set aside.  in a 4 cup microwave safe bowl, microwave the chocolate and butter together for 1 minute. Stir until the chocolate is melted.  whisk in the raspberry and vanilla extracts.  whisk in the powdered sugar. whisk in the eggs and egg yolk.  stir in the flour until just combined.  pour evenly into the ramekins, filling about 2/3rds full.  bake for 10-14 minutes until the sides are firm but the middle is soft.  meanwhile, microwave the frozen raspberries and honey for 30 seconds (may need longer) until the raspberries are thawed and fall apart when stirred. stir in the 1/2 teaspoon raspberry extract. set aside.  allow them to cool for 1 minute before flipping out onto a plate.  top with raspberry syrup, fresh raspberries and mint leaves as garnish.  serve immediately.



  1. Abbi

    Sounds delicious. I wonder where one would get raspberry extract though?

  2. Thanks for visiting my blog. I love this cake. It’s a straightforward recipe. I never hesitate to order it in a restaurant because I thought it was hard to do.

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