You are here: Home » Recipes » Molten Chocolate Cakes With Raspberries And Cream Molten Chocolate Cakes With Raspberries And Cream Recipe by Chinet® Yield 4 servings PrintEmail Ingredients 1 1/2 teaspoons unsalted butter, plus1/4 pound unsalted butter (1 stick)4 teaspoons all-purpose flour2 tablespoons all-purpose flour2/3 cup bittersweet or semisweet chocolate, chopped2 tablespoons cold heavy cream2 tablespoons confectioners' sugar2 whole large eggs2 whole large egg yolks1/4 cup sugar1 teaspoon vanilla extract1 pinch salt1/2 cup cold heavy cream2 tablespoons confectioners' sugar1 tablespoon nut-flavored liqueur1/2 pint fresh raspberries4 sprigs mint -- Sweetened cocoa, as garnish Instructions Preheat the oven to 450 degrees. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates. Meanwhile, in a bowl, whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.