Chocolate-Raspberry Cakes
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
14 tbsps
Unsalted Butter (13/4 sticks, diced)2 tbsps
Seedless Raspberry Preserves4 large
Egg1 cup
Sugar1 tbsp
Vanilla ExtractDirections:
1
Preheat oven to 325°F
2
Butter six 3/4-cup soufflé dishes or custard cups
3
Arrange dishes on baking sheet
4
Mix chocolate, butter, and preserves in saucepan
5
Stir over low heat until chocolate melts
6
Remove from heat; cool to lukewarm, stirring often, about 10 minutes
7
Whisk eggs, sugar, and vanilla in large bowl to blend well, about 1 minute
8
Gradually whisk in chocolate mixture
9
Divide batter among prepared dishes
10
Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes
11
Let cool 30 minutes (centers may fall)
12
Serve cakes warm or at room temperature
13
Preheat oven to 325°F
14
Butter six 3/4-cup soufflé dishes or custard cups
15
Arrange dishes on baking sheet
16
Mix chocolate, butter, and preserves in saucepan
17
Stir over low heat until chocolate melts
18
Remove from heat; cool to lukewarm, stirring often, about 10 minutes
19
Whisk eggs, sugar, and vanilla in large bowl to blend well, about 1 minute
20
Gradually whisk in chocolate mixture
21
Divide batter among prepared dishes
22
Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes
23
Let cool 30 minutes (centers may fall)
24
Serve cakes warm or at room temperature