Molten Chocolate Cakes With Raspberries

2 sticks butter

8 oz simisweet choc. chips

5 large eggs

1/2 cup sugar

4 teas. flour

8 large paper muffin cups and large muffin pan

Melt butter and chocolate in medium bowl.  Beat eggs, sugar with hand mixer in another bowl until sugar dissoves.  Beat egg mixture into chocolate until smooth.

Beat in flour until just combined.

(Can be refrigerated at this point and returned to room temp. just before baking.)

Put tray in middle oven position and preheat to 450 degrees.  Line muffin tins with papers.  Spray papers with vegetable spray.  Divide batter among muffin cups.  Bake until batter puffs but center is not set.  (8-10 minutes for large muffing pans).  Pull papers away from cakes and place on dessert plates.

Top with sugared raspberries and serve immediately.

Another yum!

Comments

[Red Ribbon Bakeshop]

Thanks for the recipe, I will try to make this Molten Chocolate Cakes With Raspberries. thanks for the post.

-mikee-