Indulgent Molten Chocolate Cake with Raspberry Compote
Updated: Aug 14, 2020
This beautiful velvety chocolate dessert is an essential party dessert. A beautiful chocolate cake with a runny, semi-underdone interior is something no one will deny. If chocolate wasn't enough, this raspberry compote is a perfect contrast to chocolate, which brightens up the whole dish.
2 whole eggs
4 tbsp butter
3 tbsp sugar
2 tbsp flour
7 oz chocolate (preferably bittersweet)
Pinch of salt
Powdered sugar (for dusting - optional)
Preheat oven to 425ºF. Butter and flour 4 6oz. ramekins. This will allow for the cakes to rise a bit and remove easily.
Melt the butter and chocolate together in the microwave or over a double boiler.
In a separate bowl, beat eggs, sugar, and salt until smooth and lemony yellow.
Mix the chocolate mixture into the egg mixture along with the flour.
Bake for 6-8 minutes depending on ramekin size. Inserting a toothpick is not a good test here, as we want the cakes to be underdone and molten inside.
While the cakes are baking, make the raspberry compote: Using a fine mesh sieve, press on raspberries until all juice is released. This may require some added force. Mix in 1 tbsp sugar if desired, but raspberries are generally very sweet.
Garnish with raspberry compote and optionally dust with powdered sugar.