It’s simple to manufacture and considerably less expensive to use homemade vanilla vodka extract than store-bought. Add extra vodka to the top as you use it.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 1 cup unsalted butter
- 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
- 5 large eggs
- ½ cup sugar
- Pinch of salt
- 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
- cooking spray
- 1 (6 ounce) container raspberries, rinsed and drained
- ½ cup white sugar, or as needed
Instructions
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
- Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
- 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.
- Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Make garnish: Roll slightly dampened raspberries in sugar.
- Top each cake with sugared raspberries and serve immediately.
- Make sure you use unsalted butter or margarine; otherwise, the cakes will be too salty. (You can use salted butter or margarine if you like, but remember to omit the pinch of salt.)
- You can also use regular-sized paper muffin cups, which will make 12 cakes.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 21 g |
| Sodium | 210 mg |
| Sugars | 42 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I did not like the texture at all. It was like chocolate flavored eggs. Less egg, more flower. Would’ve liked it more like cake.
Perfectly disappointing
This…Was…YUMMY!!! Since I was only making these for my husband and I, I cut the recipe in half. I used chocolate chips (and did add a tiny bit of extras: few dribbles of vanilla & almond extracts, a couple pinches of unsweetened cocoa powder and flour to help offset the little extra liquid). Used ramekins sprayed with nonstick spray. Put in fridge for 30 min while we are dinner, then took batter out 45 min before I needed to fill the ramekins. I baked them for 9 min, but they didn’t look ready at all, hadn’t risen. Baked for another 5 min. They were rising, but since I was baking them in my toaster oven, one side of the top was getting dark, so I took them out. Lightly dusted the plates with cinnamon and since I didn’t have fresh raspberries, I used fresh strawberries sliced in wedges, coated lightly in sugar. Also didn’t have whipped cream or vanilla ice cream (would’ve been my first choices), so served with a little chocolate ice cream. Next time I’ll make sure to have raspberries and vanilla bean ice cream (and a mint leaf for garnish), will definitely make these again, just for us or for company as well.
These are terrible. They don’t get creamy.
Perfect for Valentine’s Day! We loved it!
We have food allergies, so we used non-allergen chocolate chips and organic sugar. Next time I will try a rich organic dark chocolate (to ensure the sugar is mammal free). Overall, this is a great recipe! Don’t cook it too long or it will turn out like cake!! I can’t wait to try it again!
I tried it. Served it with a scoop of ice cream. The cake itself is tasty but my husband said it was more like a brownie. Lava isn’t there. It could be because I baked 10 minutes. I will definitely try again with shorter baking time.
I took out a little salt and blended raspberries, sugar, cream, and ice to put on the top of it, and they were amazing!
It was simple yet delicious! Unfortunately I had trouble getting the ones out of the paper. Luckily I put some into muffin tins that were greased with coconut oil and that was great flavour wise as well as serving wise.
I was 13 the first time I made this. I’m approaching my 30th birthday this Saturday and I have always turned to this recipe over the years. It’s perfect, rich and chocolatey, with just the right amount of fudge vs cake ratio texture wise. I have it timed to the T in my oven so I know when to take them out. Whoever posted this recipe, thank you!
My family thought it was just okay. Not sweet enough. We didn’t add the raspberries so maybe that’s where the sweetness comes in. We added powdered sugar to the rest after baking and that helped. Probably won’t make again.
These are so delicious!!! Easy and quick to make with ingredients I had on hand.
Don’t over cook. Just letting it sit for a few minutes on the counter can cause the dessert to become chocolate cake!
This is a fantastic recipe– very easy to put together. My first batch came out okay but a bit under-done. I allowed them to set for a few minutes but there was still more lava than cake (lol). I used high quality dark and semisweet chocolate. Instead of muffin tins I used 6 ramekins. The first attempt wasn’t perfect but totally edible. It’s probably user error: I was concerned about overcooking the cakes and most likely should have left them in another few minutes. In total I cooked the ramekins for 12 minutes. I make another round of them because they really are tasty and an easy, simple dessert which can be customized.
Just added a wee bit of Madagascar vanilla extract to the mix and a little more flour to tighten the batter. Everyone raved about how delicious they were!!
This is a great recipe for last minute dinner get together. Ingredients are usually in the pantry or easy to get, it’s easy and fast to make and looks and taste like a lot more effort than needed. A winner all around. I always serve with ice cream.
I made this for my adult daughter’s birthday. I cut recipe in half (but used three eggs). I melted the butter in microwave then added the chocolate chips and stirred. Kept heating it in 15 second increments and stirring until chips were melted. Then followed remaining instructions. I cooked them in 8 oz ramekins sprayed with nonstick spray but did not remove them from ramekin for serving. They turned out perfect. Recipe was quick and delicious.
I added 1/2 cup of milk and baked for an additional 8 minutes. Served with whip instead of raspberries. A big hit!
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Easy to overcook! Don’t cook past 10 mins!! Looked like they were not finished at all (bubbling in the middle and sides didn’t look firm enough, so cooked over 10 mins, then took them out and they were overcooked, with no melted chocolate inside.) Made more chocolate/butter mix and poured on top to make up for it. Tasted good but not incredible. If you use Pam in a ramekin, they come out cleaner than Pam and muffin liners. They did come out fine. Good tip for getting them out of ramekins: place plate on top of ramekin, then flip. Make sure they’ve cooled down a couple of mins before you do this, they’ll come out easy.
it was really good and creamy inside the cake