1 tablespoon raspberry jam or puree (optional swirl)
Cocoa powder, for dusting ramekins
Powdered sugar or extra raspberries, for serving (optional)
Instructions
Preheat your oven to 425°F (220°C). Generously butter four ramekins and dust with cocoa powder for easy release.
In a heatproof bowl, melt the butter and chopped chocolate together until smooth. You can do this over a pot of simmering water or in short bursts in the microwave, stirring between intervals.
Whisk eggs, yolks, and sugar in another bowl until the mixture becomes pale, thick, and glossy, about 1–2 minutes.
Stir in vanilla and a pinch of salt. Fold in the warm chocolate mixture gradually, keeping the batter glossy.
Gently fold in flour until just combined. Don’t overmix; a few streaks are perfectly fine for a moist center.
Fold in raspberries, reserving a few for garnish. If using jam, swirl in 1 tablespoon here for a streak of berry flavor.
Divide the batter evenly among the prepared ramekins. The batter should come about two-thirds up the sides.
Bake for 12–14 minutes, until the edges are set but the centers still jiggle slightly when you gently shake the pan. The tops will look matte with a few cracks.
Let the cakes rest for 1–2 minutes, then carefully invert onto plates or serve straight from the ramekins for a rustic look. The centers should ooze a glossy ribbon of molten chocolate.
Dust with cocoa or powdered sugar, garnish with extra raspberries, and serve immediately with a dollop of whipped cream or a scoop of vanilla ice cream if you like.
Notes
A cozy Raspberry Chocolate Molten Cake with a glossy fudgy center and bright raspberry pockets. This quick, elegant dessert bakes in ramekins for individual portions and pairs beautifully with whipped cream or vanilla ice cream.
