Molten Double D

Molten Chocolate Cakes With Sugar-Coated Raspberries

Servings: 8

Ingredients:

1 cup unsalted butter or margarine

8 oz semi-sweet chocolate chips, or bars, cut into bite size chunks

5 large eggs

1/2 cup sugar

pinch of salt

4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)

8 extra-large paper muffin cups (or regular cups which makes about 12 cakes)

Garnish:

1 (6 oz) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving

Directions:

1. Melt butter & chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.  Beat eggs, sugar and salt with hand mixer in medium bowl until sugar dissolves.  Beat egg mixture into chocolate until smooth.  Beat in flour or matzo meal until just combined.  (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.  Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal).  Spray muffin papers with cooking spray.  Divide batter among muffin cups.

3. Bake until batter puffs but center is not set, 8-10 minutes.  Carefully lift cakes from tin and set on a work surface.  Pull papers away from cakes and transfer cakes to dessert plates.

4. Top each cake with sugared raspberries and serve immediately.  Can add whipped cream if desired.

FYI -- I ate 2 of these little beauties the first time I made them.  The second time I made them I ate 4.  And the third time I made them I ate 3.  Once again....don't judge.  I'm only human.  And self medication is not a crime.  Although I should've thought twice before making them 3 times in one week.  Wow!  9 molten cakes in seven days.  New record!