Molten Chocolate Cake

Individuel molten cakes, with raspberry filling!

RECIPE

• Put the raspberries and sugar in a pan and bring to a boil.
• Pass the pureed raspberries through a fine sieve to remove the seeds.
• Allow to cool then place in little molds and freeze for 2 hours.

• Melt the dark chocolate and the butter in a double boiler.
• In a separate bowl, mix sugar, egg yolks, and eggs and whisk well until completely combined and thickens.
• Add the egg mixture to the chocolate and combine well.
• Add salt and flour and mix.
• Butter and lightly flour 4 ramekins.
• Fill the ramekins to the half with the batter.
• Add the frozen raspberry purée in the middle of the cake.
• Add the remaining butter to cover completely the frozen raspberry purée.
• Bake for 10 to 12 minutes in a preheated oven at 200°C.
• Unmold directly in the serving dishes and serve while still warm.

ENJOY YOUR HOMEMADE TREAT!