Shelly's Recipe

RASPBERRY MOLTEN CAKES - Easy

Category: Cakes

4 oz semi-sweet baking chocolate
1/2 cup butter
4 tsp raspberry extract
1 tsp vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tbsp flour

Raspberry Sauce (recipe follows)

Preheat oven to 425. Butter 6 (6 oz) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in extracts. Stir in sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.

Bake 10 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Serve immediately with Raspberry Sauce.

Raspberry Sauce: Mix 1 pkg (10 oz) frozen raspberries in juice, thawed, and 1/2 tsp Raspberry Extract until well blended. Refrigerate until ready to serve.

Flavor Variations: Prepare as directed, omitting raspberry extract. Or use 1 tsp Almond Extract, Orange Extract or Ground Cinnamon or 1/2 tsp Peppermint Extract in place of the raspberry extract.

Make Ahead: Prepare chocolate batter up to 10 hours ahead of time. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Let stand at room temperature 30 minutes before baking.