Rich, dark chocolate oozing from warm-from-the-oven cake: You probably know and love this restaurant favorite — it’s one of the most special desserts around. But do you know how easy it is to make these little cakes yourself? Really! Trust me on this. Make them once, and I think they’ll become the specialty of the house (your house, that is).
Sarah’s Tip of the Day:
It starts with a simple batter made with butter, sugar, eggs, flour, salt, and melted chocolate. Pour it into cupcake tins and hide a couple of raspberries in each one. Bake, dust with confectioners’ sugar, and serve — with ice cream!
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Prep Time: 10 minutes
Total Time: 35 minutes
1/2 cup granulated sugar
6 tablespoons unsalted butter room temperature
4 large eggs
1/2 cup all-purpose flour (spooned and leveled)
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Confectioners’ sugar, for serving
Vanilla ice cream (optional)
Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners’ sugar, and top with ice cream, if desired.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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