Sometimes, not very often, but still once in a while, I get these big cravings for something extra rich, extra gooey, extra decadent and extra good. Like today. After all, it is week-end, so I'm allowed to eat whatever I want without any bad conscience - and these heavenly molten chocolate cakes are worth every calorie! I promise you, they're life changing. They're that good. Bitter, dark chocolate combined with fresh raspberries and a scoop or three of vanilla ice cream - how can life possibly get any better?
There's only one word to describe these: fantastic. They're fabulousness in a cake. They're perfect. This is why God created chocolate, people - for us to enjoy with a glass of milk. Make them, please, will you?
1 cup frozen raspberries
2 oz dark chocolate
1/2 stick + 2 tbsp butter (softened)
2/3 cup + 3 tbsp brown sugar (separated)
2 egg yolks
2 tsp vanilla sugar
2/3 cup cake flour
1/2 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1/4 cup milk
Preheat oven to 350 F/175 C.
Generously butter four ramekins. Microwave the frozen raspberries until soft and pour off the extra liquid. Toss with 3 tbsp of sugar, and place equal amounts in the buttered ramekins.
Melt chocolate in a double-boiler. Place butter and the remaining amount of sugar in a bowl, and "knead" the sugar into the butter (I use my hands, but you're free to use a hand-mixer if you prefer). Mix in egg yolks, melted chocolate and vanilla sugar, and beat until well combined. Pour 1/3 of the flour, 1/3 of the cocoa powder, salt and milk into the batter, and stir well with a spatula (or whatever other utensil of your liking). Continue with the rest of the dry ingredients, milk and sour cream until everything is well combined. Fill the prepared ramekins with the batter, and bake in the oven for 17 minutes. Serve warm with ice cream, whipped cream and milk. Enjoy.
Recipe adapted from foodess.