Molten Chocolate Cakes “En Cocotte” with Raspberries

Name: Molten Chocolate Cakes “En Cocotte” with Raspberries
Cuisine: French
Ingredients: 3 tbsp (40 g) almond flour; ½ cup (125 g) frozen raspberries; 2 tbsp (25 g) sugar; juice of ½ lemon; 2 tbsp Framboise (raspberry liqueur), if you wish; ¾ cup (170 g) unsalted butter, plus more for the ramekins; 3 oz (80 g) dark chocolate; 1 tbsp milk; 2 large eggs, separated; ¼ cup (30 g) all-purpose flour; seeds from 1 vanilla bean; ¼ cup (50 g) packed brown sugar

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

It’s heavenly, this dessert! Chocolate with raspberries is a popular combination—and with good reason. Or you could use passion fruit—a bit old-fashioned, maybe, but what’s wrong with that?

Ingredients

For the Raspberry Sauce

½ cup (125 g) frozen raspberries
2 tbsp (25

Europe
France
Dessert
Summer
Mediterranean
Provence
Vegetarian

Method

Make the raspberry sauce: Combine all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes, until the raspberries are broken down. Puree the raspberries briefly with an immersion blender and let the sauce cool completely. Place in the fridge until ready to use.

Make the molten cakes: Preheat the oven to <