Molten Centre Chocolate Raspberry Cake
9 people added this to their Recipe Box
This recipe makes 6 servings
- Cook time : 12-15min.
Ingredients
- 250 grams bittersweet chocolate
- 1 tsp instant coffee granules
- 1/2 cup unsalted butter
- 2/3 cup Splenda® No calorie Sweetener, Granular
- 3 eggs
- 2 tsp pure vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 3/4 tsp ground cinnamon
- 18 fresh raspberries
Preparation
Preheat oven to 375°F (190°C) and grease 6 5-ounce ramekins. Melt chocolate in a bowl placed over a pot of barely simmering water, stirring often. Remove, stir in coffee granules and cool slightly. Beat butter and SPLENDA® Granulated until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and cooled chocolate. Sift in flour, cocoa, cinnamon and salt and combine. Spoon mixture into prepared ramekins. Press 3 raspberries into centre of each cake and spread filling to make level. Bake for 12-15 minutes, just until top of cakes lose their shine. Let cakes sit for 2 minutes, then invert each onto a plate to serve.
Source : fresca_menta
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