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photo Molten Chocolate Cakes With Sugar-Coated Raspberries Recipe | Say Mmm

Molten Chocolate Cakes With Sugar-Coated Raspberries

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
8 Servings -
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Servings:8  | Calories:878 | Total Fat:45g  | Chol:210mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 45g
69 %
Sat Fat 22g
110 %
Total Carb 111g
37 %
Fiber 7g
28 %
Sugars 51g
Cholesterol 210mg
70 %
Sodium 1093mg
46 %
Protein 13g
26 %
43% Muffin
23% Unsalted butter
17% Others combined
15% Semisweet chocolate chips
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 cup unsalted butter or unsalted margarine*
8 ounces semisweet 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 use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving

Directions : View recipe directions on
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