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

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

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 <