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Molten Chocolate Cakes With Sugar-Coated Raspberries

USA WEEKEND columnist Pam Anderson
  • minutes
  • Serves 8

INGREDIENTS

1 6 ounce container

Raspberries

5

Eggs, large

1 cup

Butter or unsalted margarine, unsalted

8 oz

Chocolate chips, semisweet

4 tsp

Flour

1 pinch

Salt

1/2 cup

Sugar

1/2 cup

Sugar right before serving

8

Paper muffin, large