Molten Chocolate Cakes with Raspberry Sauce
Here’s another winner from Chef Chloe Coscarelli’s cook book. I’ve made this three times and each time it’s a major hit with plates scraped clean. My kids go so far as to pick up their plates and lick them. Okay, okay, I do that too.
These Molten Chocolate Cakes are perfect for a special occasion and yet they’re relatively simple to make. It’s a basic cake recipe with a couple of extra steps that turn it into a stunning dessert that will impress everyone at your VERY happy table. This recipe makes 6 individual servings in ramekins.
For the raspberry sauce:
- one 12-oz bag of frozen raspberries or 2 cups fresh
- 2 tbsp water
- 1/3 cup sugar
- 1 tsp lemon juice
- 1/8 tsp salt
For the molten cakes:
- 1-1/2 cups unbleached, all-purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup non-dairy milk of your choice (soy, almond or rice)
- 1/2 cup canola oil
- 2 tbsp apple cider vinegar (white vinegar works, too)
- 1 tbsp pure vanilla extract
- 6 tbsp vegan chocolate chips
- powdered sugar for dusting
To make the raspberry sauce, cook the berries, water and sugar in a medium saucepan over medium heat for about 15 minutes or until thick and saucy. Remove it from the heat and stir in the lemon juice and salt. Let it cool and then store it in the fridge.
For the cakes, preheat the oven to 400. Lightly grease six, 6-oz ramekins and line the bottom of each one with a small parchment paper circle. You can find parchment already cut into circles but I just cut my own circles out of a roll of parchment.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In another bowl, combine the milk, oil, vinegar and vanilla. Pour the wet into the dry and whisk until just combined. Be careful to not overmix.
Next, fill each ramekin one-quarter way full. Place 1 heaping tablespoon of chocolate chips on top of the batter in the center of each ramekin, like so:
Use the rest of the batter to fill the ramekins evenly. Place the ramekins onto a baking sheet and bake for 15 minutes. (*Note that the ramekins can be frozen for up to 1 month. Just cover them and bake straight from the freezer for 20 minutes.) When finished, remove them and let them sit for 3 minutes. Then run a sharp knife around the edges of each one to help them gently unmold. Place each ramekin upside-down on a separate plate each, and gently shake the ramekin until the cake falls out. Remove the parchment circle.
Sift powdered sugar over each cake and then drizzle with raspberry sauce. Serve immediately while the cakes are still warm.