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Molten Chocolate Cakes with Raspberries

Nicole Rees
  • minutes
  • Serves 6

INGREDIENTS

1

Raspberries

3

Eggs, large

1 tbsp

All-purpose flour, unbleached

7 oz

Bittersweet chocolate

1

Confectioners' sugar

1/2 cup

Granulated sugar

1/4 tsp

Table salt

1/2 tsp

Vanilla extract, pure

4 oz

Butter, unsalted

3 tbsp

Tawny port